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1701.		Encouraging the use of protein-rich foods / by John Fridthjof. by Fridthjof, John Food and Agriculture Organization of the United Nations. Nutritio n Division Material type: Text Publication details: Rome : Food and Agriculture Organization of the United Nations, 1962 Availability: Items available for loan: Main Library - Africana (1). Place hold Save to lists Add to cart (remove)
1702.		Our foods : a handbook for educationists in West Africa/ [by] H. and M. Dupin. Illustrated by G. and M. Bracher. [English translation by G. Goodman] by Dupin, Henri Dupin, M [ joint author.] Material type: Text Publication details: Paris : Editions Sociales Francaises [1965] Availability: Items available for loan: Main Library - Africana (1)Call number: FAO/ND (02) 1965/2. Place hold Save to lists Add to cart (remove)
1703.	Image from Amazon.com	Maize in human nutrition. by Food and Agriculture Organization of the United Nations Series: FAO food and nutrition series ; no. 25 Material type: Text Publication details: Rome : Food and Agriculture Organization of the United Nations, 1992 Availability: Items available for loan: Main Library - Africana (1)Call number: FAO/ND (08) 4/25. Place hold Save to lists Add to cart (remove)
1704.		Wholesomeness of irradiated food : report of the Joint FAO/IAEA/W HO Expert Committee. by Joint FAO/IAEA/WHO Expert Committee on the Wholesomeness of Irradiat ed Food Series: FAO food and nutrition series ; no. 6 Material type: Text Publication details: Rome : Food and Agriculture Organization of the United Nations, 1977 Availability: Items available for loan: Main Library - Africana (1)Call number: FAO ND (08) 4/6. Place hold Save to lists Add to cart (remove)
1705.		Specifications for the identity and purity of some food additives / the contents of this documents are the result of the deliberations of the Joint FAO/WHO Expert Committee on Food Additives which met in Ro me, 21-29 April, 1976. by Joint FAO/WHO Expert Committee on Food Additives Series: Material type: Text Publication details: Rome : World Health Organization ; 1977 Availability: Items available for loan: Main Library - Africana (1)Call number: FAO ND (08) 4/1 B. Place hold Save to lists Add to cart (remove)
1706.	Image from Amazon.com	Evaluation of certain food additives : Twentieth report of the Jo int FAO/WHO Expert Committee on Food Additives. by Joint FAO/WHO Expert Committee on Food Additives World Health Organization Series: WHO Technical Report Series ; no. 599 \| FAO Food and Nutrition Series ; no. 1 Material type: Text Publication details: Rome: World Health Organization, 1976 Availability: Items available for loan: ACM Library - Archives (2)Call number: FAO ND (08) 1 /, ... Place hold Save to lists Add to cart (remove)
1707.	Image from Amazon.com	Specifications for the identity and purity of some food additives in cluding antioxidants, food colours, thickeners and others / the cont ents of this documents are the result of the deliberations of the Joint FAO/WHO Expert Committee on Food Additives which met in Geneva, 18-27 April 1977. by Joint FAO/WHO Expert Committee on Food Additives Series: Material type: Text Publication details: Rome : World Health Organization ; 1977 Availability: Items available for loan: Main Library - Africana (1)Call number: FAO ND (08) 3/57. Place hold Save to lists Add to cart (remove)
1708.		Food and nutrition strategies in national development : ninth rep ort of the Joint FAO/WHO Expert Committee on Nutrition, Rome, 11-20 Dec ember, 1974. by Joint FAO/WHO Expert Committee on Nutrition, Rome, 1974 Series: FAO nutrition meetings report series ; no. 56 \| Technical report series (World Health Organization) ; 584. Material type: Text Publication details: Rome : [New York : [New York : Food and Agriculture Organization of the United Nations ; sold by Unipub], sold by Unipub], 1976 Availability: Items available for loan: Main Library - Africana (1)Call number: FAO ND (08) 3/56. Place hold Save to lists Add to cart (remove)
1709.	Image from Amazon.com	Specifications for the identity and purity of some food additives in cluding acids, bases, buffers, flour and dough conditioning agents and others / the contents of this documents are the result of the delibe rations of the Joint FAO/WHO Expert Committee on Food Additives which m et in Geneva, 14 - 23 April 1975. by Joint FAO/WHO Expert Committee on Food Additives Series: FAO Nutrition Meetings Report Series ; no. 55B ; Material type: Text Publication details: Rome : World Health Organization, 1976 Availability: Items available for loan: Main Library - Africana (1)Call number: FAO ND (08) 3/55 B. Place hold Save to lists Add to cart (remove)
1710.		Toxicological evaluation of some food additives including food colou rs, thickening agents, and others. by Joint FAO/WHO Expert Committee on Food Additives Series: FAO nutrition meetings report series ; no. 55 A Material type: Text Publication details: Rome : Food and Agriculture Organization of the United Nations, 1975 Availability: Items available for loan: Main Library - Africana (1)Call number: FAO ND (08) 3/55 A. Place hold Save to lists Add to cart (remove)
1711.		Toxicological evaluation of some food additives including food colou rs, enzymes, flavour enhancers, thickening agents and others / the e valuations contained in this publication were prepared by the joint FAO /WHO expert committee on food additives which met in Rome, 4 - 13 June 1974. by Joint FAO/WHO Expert Committee on Food Additives Series: FAO nutrition meetings report series ; no. 55 Material type: Text Publication details: Rome : Food and Agriculture Organization of the United Nations, 1975 Availability: Items available for loan: Main Library - Africana (1)Call number: FAO ND (08) 3/55. Place hold Save to lists Add to cart (remove)
1712.		Evaluation of certain food additives : Nineteenth report of the J oint FAO/WHO Expert Committee on Food Additives. by Joint FAO/WHO Expert Committee on Food Additives World Health Organization Series: WHO Technical Report Series ; no. 576 Material type: Text Publication details: Rome : World Health Organization, 1975 Availability: Items available for loan: Main Library - Africana (2)Call number: FAO ND (08) 3/55, ... Place hold Save to lists Add to cart (remove)
1713.		Specifications for the identity and purity of some food additives in cluding food colours, flavour enhancers, thickening agents and others / the contents of this documents are the result of the deliberations of the Joint FAO/WHO Expert Committee on Food Additives which met in Ro me, 4-13 June 1974. by Joint FAO/WHO Expert Committee on Food Additives Series: Material type: Text Publication details: Rome : World Health Organization, 1975 Availability: Items available for loan: Main Library - Africana (1)Call number: FAO ND (08) 3/54 B. Place hold Save to lists Add to cart (remove)
1714.		Evaluation of certain food additives : Nineteenth report of the J oint FAO/WHO Expert Committee on Food Additives. by Joint FAO/WHO Expert Committee on Food Additives World Health Organization Series: WHO Technical Report Series ; no. 557 Material type: Text Publication details: Rome : World Health Organization, 1974 Availability: Items available for loan: Main Library - Africana (1)Call number: FAO ND (08) 3/54. Place hold Save to lists Add to cart (remove)
1715.		Toxicological evaluation of some food additives including food colou rs, enzymes, flavour enhancers, thickening agents and others / the e valuations contained in this publication were prepared by the joint FAO /WHO expert committee on food additives which met in Rome, 25 June - 4 July 1973. by Joint FAO/WHO Expert Committee on Food Additives Series: FAO nutrition meetings report series ; no. 53 A. Material type: Text Publication details: Rome : Food and Agriculture Organization of the United Nations, 1974 Availability: Items available for loan: Main Library - Africana (1)Call number: 001095498. Place hold Save to lists Add to cart (remove)
1716.		Toxicological evaluation of certain food additives with a review of general principles and of specifications : seventh report of the joi nt FAO/WHO expert committee on food additives Geneva, 25 June - 4 July 1973. by Joint FAO/WHO Expert Committee on Food Additives Series: FAO nutrition meetings report series ; no. 53 . Material type: Text Publication details: Rome : Food and Agriculture Organization of the United Nations, 1974 Availability: Items available for loan: Main Library - Africana (1)Call number: FAO ND (08) 3/53. Place hold Save to lists Add to cart (remove)
1717.		Evaluation of certain food additives and of the contaminants mercury , lead and cadmium : sixteenth report of the joint FAO/WHO expert co mmittee on food additives Geneva, 4 - 12 April 1972. by Joint FAO/WHO Expert Committee on Food Additives Series: FAO nutrition meetings report series ; no. 51 . Material type: Text Publication details: Rome : Food and Agriculture Organization of the United Nations, 1972 Availability: Items available for loan: Main Library - Africana (1)Call number: FAO ND (08) 3/51. Place hold Save to lists Add to cart (remove)
1718.	Image from Amazon.com	Agricultural and food marketing management / I. M. Crawford. by Crawford, I. M Food and Agriculture Organization of the United Nations Series: Marketing and agribusiness texts ; 2. Material type: Text Publication details: Rome : Food and Agriculture Organization of the United Nations, 1997 Availability: No items available. Save to lists Add to cart (remove)
1719.		Guidelines for agricultural countermeasures following an accidental release of radionuclides. by International Atomic Energy Agency Series: Technical report series ; 363. Material type: Text Publication details: Vienna : International Atomic Energy Agency, 1992 Availability: No items available. Save to lists Add to cart (remove)
1720.		Problems of food and agricultural expansion in the Far East. by Food and Agriculture Organization of the United Nations Material type: Text Publication details: Rome, 1955 Availability: No items available. Save to lists Add to cart (remove)