A handbook on risk communication applied to food safety
Publication details: WHODescription: 93 pagesDDC classification:- 363.1926 WHO/H
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MES KC LIBRARY FOOD TECHNOLOGY | Food technology | 363.1926 WHO/H (Browse shelf(Opens below)) | Available | U20R1 | 41647 |
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| 363.192 ACC/A A treatise on adulterations of food, and culinary poisons / | 363.1926 GUI/F Food safety management system (FSMS) / | 363.1926 ROB/F The food safety information handbook / | 363.1926 WHO/H A handbook on risk communication applied to food safety | 543.08 SHA/I Instrumental methods of chemical analysis / | 543.08 SHA/I Instrumental methods of chemical analysis / | 572.57 CAT/L Lipid peroxidation : |
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