Libros sobre el tema "Contamination des aliments – Cameroun"

Lobstein, Tim. Aliments toxiques? Tournai: Gamma, 1990.

Pim, Linda R. Nos aliments empoisonnés? Montréal, Qué: Éditions Québec/Amérique, 1986.

Maisonneuve, Collège de y Québec (Province). Ministère de l'enseignement supérieur et de la science, eds. La contamination des aliments: Une préoccupation d'aujourd'hui. Mont-Royal, Québec: Modulo, 1991.

Peace, Diane McClymont. Détection, identification et évaluation des matières étrangères dans les aliments. Ottawa, Ont: Santé et bien-être social Canada, 1990.

L, Wilson Charles y Droby Samir, eds. Microbial food contamination. Boca Raton, Fla: CRC Press, 2001.

F, Bjeldanes Leonard, ed. Introduction to food toxicology. San Diego: Academic Press, 1993.

Todd, E. C. D. Intoxications alimentaires au Canada: Sommaire décennal, 1975-1984. Ottawa, Ont: Santé et bien-être social Canada, 1991.

F, Moffat Colin y Whittle K. J, eds. Environmental contaminants in food. Sheffield, England: Sheffield Academic Press, 1999.

Umweltschutz, Schweizerische Gesellschaft fur, ed. Additifs alimentaires: Souvent superflus parfois bienvenus. 2^a ed. Genève: Georg, 1991.

Umweltschutz, Schweizerische Gesellschaft für, ed. Additifs alimentaires: Souvent superflus, parfois bienvenus. Genève: Georg, 1987.

Food pollution: A bibliography. Santa Cruz, CA, USA: Reference and Research Services, 1990.

The food safety information handbook. Westport, CT: Oryx Press, 2001.

Atelier sur la gestion des risques causés par la présence de contaminants dans les aliments crus d'origine animale (1995 Ottawa, Ont.). Compte-rendu de l'Atelier sur la gestion des risques causés par la présence de contaminants dans les aliments crus d'origine animale tenu les 14 et 15 mars 1995, Hôtel Citadel, Ottawa, Ontario. Ottawa, Ont: Santé Canada, 1995.

United States. Congress. Office of Technology Assessment., ed. Pesticide residues in food: Technologies for detection. Washington, D.C: Congress of the U.S., Office of Technology Assessment, 1988.

Symposia on Mycotoxins and Food Allergens (2006 San Francisco, Calif.). Food contaminants: Mycotoxins and food allergens. Editado por Siantar Darsa Purnama. Washington, DC: American Chemical Society, 2008.

M, Sapers Gerald, Solomon Ethan B y Matthews Karl R, eds. The produce contamination problem: Causes and solutions. Amsterdam: Academic Press/Elsevier, 2009.

Choice and efficiency in food safety policy. Washington, D.C: AEI Press, 1995.

Lobstein, Tim. Poisoned food? New York: Gloucester Press, 1990.

Laurent, Claire. Contamination des sols: Transferts des sols vers les animaux. Les Ulis [France]: EDP Sciences, 2005.

Laurent, Claire. Contamination des sols: Transferts des sols ver les animaux. Les Ulis: EDP Science, 2005.

Jones, Julie Miller. Food safety. St. Paul, Minn: Eagan Press, 1992.

Food safety. St. Paul, Minn: Eagan Press, 1992.

Food irradiation: A guidebook. 2^a ed. Lancaster, Pa: Technomic Pub. Co., 1996.

Satin, Morton. Food irradiation: A guidebook. Lancaster, Pa: Technomic Pub., 1993.

Organization, World Health, ed. Evaluation of certain veterinary drug residues in food: Thirty-eighth report of the Joint FAO/WHO Expert Committee on Food Additives. Geneva: World Health Organization, 1991.

Evaluation of certain veterinary drug residues in food: Thirty-fourth report of the Joint FAO/WHO Expert Committee on Food Additives. Geneva: World Health Organization, 1989.

Organization, World Health, ed. Evaluation of certain veterinary drug residues in food: Forty-second report of the Joint FAO/WHO Expert Committee on Food Additives. Geneva: World Health Organization, 1995.

Organization, World Health, ed. Evaluation of certain food additives: Fifty-third report of the Joint FAO/WHO Expert Committee on Food Additives. Geneva: World Health Organization, 2000.

Mendel, Friedman y Mottram D. S, eds. Chemistry and safety of acrylamide in food. New York: Springer, 2005.

Carl, Vanderzant, Splittstoesser Don Frederick 1927- y APHA Technical Committee on Microbiological Methods for Foods., eds. Compendium of methods for the microbiological examination of foods. 3^a ed. Washington, DC: American Public Health Association, 1992.

Martyn, Brown, ed. HACCP in the meat industry. Boca Raton, FL: CRC Press, 2000.

Organisation mondiale de la santé. y Organisation des Nations Unies pour l'alimentation et l'agriculture., eds. Évaluation des risques pour Campylobacter spp. dans les poulets et pour Vibrio spp. dans les produits de la pêche: Rapport d'une consultation mixte FAO/OMS d'experts, Bangkok, Thaïlande, 5-9 août 2002. Rome: Organisation mondiale de la santé, 2003.

Organization, World Health y Food and Agriculture Organization of the United Nations., eds. Evaluation of certain veterinary drug residues in food: Fifty-fourth report of the joint FAO/WHO Expert Committee on Food Additives. Geneva: World Health Organization, 2001.

Joint FAO/WHO Expert Committee on Food Additives. Evaluation of certain veterinary drug residues in food: Forty-fifth report of the Joint FAO/WHO Expert Committee on Food Additives. Geneva: World Health Organization, 1996.

Organization, Food and Agriculture, ed. Evaluation of certain veterinary drug residues in food: Thirty-second report of the Joint FAO/WHO Expert Committee on Food Additives. Geneva: WHO, 1988.

Joint FAO/WHO Expert Committee on Food Additives. Evaluation of certain veterinary drug residues in food: Forty-third report of the Joint FAO/WHO Expert Committee on Food Additives. Geneva: World Health Organization, 1995.

Joint FAO/WHO Expert Committee on Food Additives. Evaluation of certain veterinary drug residues in food: Forty-eighth report of the Joint FAO/WHO Expert Committee on Food Additives. Geneva: World Health Organization, 1998.

Joint FAO/WHO Expert Committee on Food Additives. Evaluation of certain veterinary drug residues in food: Fifty-eighth report of the joint FAO/WHO Expert Committee on Food Additives. Geneva: World Health Organization, 2002.

Joint FAO/WHO Expert Committee on Food Additives. Evaluation of certain veterinary drug residues in food: Forty-seventh report of the Joint FAO/WHO Expert Committee on Food Additives. Geneva: World Health Organization, 1998.

Joint FAO/WHO Expert Committee on Food Additives. Evaluation of certain veterinary drug residues in food: Fifty-second report of the joint FAO/WHO Expert Committee on Food Additives. Geneva: World Health Organization, 1999.

Organization, World Health, ed. Evaluation of certain veterinary drug residues in food: Fortieth report of the Joint FAO/WHO Expert Committee on Food Additives. Geneva: World Health Organization, 1993.

Riviere, J. Edmond. Handbook of comparative pharmacokinetics and residues of veterinary antimicrobials. Boca Raton, Fla: CRC Press, 1991.

Joint FAO/WHO Expert Committee on Food Additives. Evaluation of certain food additives: Fifty-first report of the Joint FAO/WHO Expert Committee on Food Additives. Rome: World Health Organization, 2000.

Organization, World Health, ed. Evaluation of certain food additives: Fifty-first report of the ...Committee. Geneva: WHO, 2000.

Evaluation of certain food additives: Fifty-ninth report of the Joint FAO/WHO Expert Committee on Food Additives. Geneva: WHO, 2002.

Fundamental food microbiology. 3^a ed. Boca Raton: CRC Press, 2004.

K, Bhunia Arun, ed. Fundamental food microbiology. 4^a ed. Boca Raton: CRC Press, 2008.

Fundamental food microbiology. Boca Raton: CRC Press, 1996.

missing], [name. Safe food: Bacteria, biotechnology, and bioterrorism. Berkeley, CA: University of California Press, 2003.

Melançon, François. Un médecin dans votre cuisine: La santé et la longévité par la nutrition. Laval, Québec: G. Saint-Jean, 2001.