Probiotics in food : health and nutritional properties and guidelines for evaluation.
By: Joint FAO/WHO Expert Consultation on Evaluation of Health and Nutrition Properties and Guidelines for Evaluation (2001 : Cordoba, Argentina).
Contributor(s): Joint FAO/WHO Working Group on Drafting Guidelines for the Evaluation of Probiotics in Food (2002 : London, Ontario, Canada) | Food and Agriculture Organization of the United Nations | World Health Organization.
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Item type | Current location | Home library | Collection | Shelving location | Call number | Status | Date due | Barcode |
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Matheson Library | Matheson Library | Vertical Files | Vertical Files | VF 363.192 J74 (Browse shelf) | Available | 101031 |
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VF 338.927 U58 Communication for development roundtable report : | VF 341.448 B386 Maritime limits and baselines : | VF 341.7566 C66 Code of Safe Practice for Ships Carrying Timber Deck Cargoes: | VF 363.192 J74 Probiotics in food : | VF 363.1927 A14 Aberdeen food hygiene handbook | VF 363.1929 J74 Joint FAO/WHO Expert Consultation on Risk Assessment of Microbiological Hazards in Foods : | VF 363.194 S963 Surveillance for the prevention and control of health hazards due to antibiotic-resistant enterobacteria : |
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