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Results: 1-6 |
Results: 6

Authors: HUGGETT A PETERSEN BJ WALKER R FISHER CE NOTERMANS SHW ROMBOUTS FM ABBOTT P DEBACKERE M HATHAWAY SC HECKER EFF KNAAP AGA KUZNESOF PM MEYLAND I MOY G NARBONNE JF PAAKKANEN J SMITH MR TENNANT D WAGSTAFFE P WARGO J WURTZEN G
Citation: A. Huggett et al., TOWARDS INTERNATIONALLY ACCEPTABLE STANDARDS FOR FOOD-ADDITIVES AND CONTAMINANTS BASED ON THE USE OF RISK ANALYSIS, Environmental toxicology and pharmacology, 5(4), 1998, pp. 227-236

Authors: MOTARJEMI Y KAFERSTEIN F MOY G MIYAGAWA S MIYAGISHIMA K
Citation: Y. Motarjemi et al., IMPORTANCE OF HACCP FOR PUBLIC-HEALTH AND DEVELOPMENT - THE ROLE OF THE WORLD-HEALTH-ORGANIZATION, Food control, 7(2), 1996, pp. 77-85

Authors: MIYAGISHIMA K MOY G MIYAGAWA S MORTARJEMI Y KAFERSTEIN FK
Citation: K. Miyagishima et al., FOOD SAFETY AND PUBLIC-HEALTH, Food control, 6(5), 1995, pp. 253-259

Authors: MOY G KAFERSTEIN F MOTARJEMI Y
Citation: G. Moy et al., APPLICATION OF HACCP TO FOOD MANUFACTURING - SOME CONSIDERATIONS ON HARMONIZATION THROUGH TRAINING, Food control, 5(3), 1994, pp. 131-139

Authors: MOTARJEMI Y KAFERSTEIN F MOY G QUEVEDO F
Citation: Y. Motarjemi et al., HEALTH AND DEVELOPMENT ASPECTS OF FOOD SAFETY, Archiv für Lebensmittelhygiene, 44(2), 1993, pp. 35-41

Authors: MOY G KAFERSTEIN F KIM YM MOTARJEMI Y QUEVEDO F
Citation: G. Moy et al., DIETARY EXPOSURE TO LEAD, CADMIUM, MERCURY AND POLYCHLORINATED-BIPHENYLS, Archiv für Lebensmittelhygiene, 44(2), 1993, pp. 45-51
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