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401. Agricultural development master plan maldives (2006 - 2020)

by Food and agricultural organization.

Publisher: Maldives: Ministry of Fisheries, Agriculture and Marine Resources, 2006Availability: Items available for reference: Engineering Library [Call number: 338.19 FAO] (1).

402. Agricultural development master plan maldives (2006 - 2020)

by Food and agricultural organization.

Publisher: Maldives: Ministry of Fisheries, Agriculture and Marine Resources, 2006Availability: Items available for reference: Engineering Library [Call number: 338.19 FAO] (1).

403. Agricultural development master plan maldives (2006 - 2020)

by Food and agricultural organization.

Publisher: Maldives: Ministry of Fisheries, Agriculture and Marine Resources, 2006Availability: Items available for reference: Engineering Library [Call number: 338.19 FAO] (1).

404. FOODGRAIN situation in SAARC countries, Bulletin No.16, Crop year 2011-2012

by Akter | Nasrin | SAARC.

Publisher: Bangladesh SAARC Agriculture Centre 2013Availability: Items available for reference: Main Library [Call number: 338.91924 SOU] (1).

405. Food spoilage and food preservation in Sri Lanka Mervyn W. Pulle

by Pulle, Mervyn W.

Publisher: Colombo National Science Council of Sri Lanka 1980Availability: Items available for reference: Main Library [Call number: 664.028 PUL] (1).

406. Food products-Determination of the glycaemic index (Gl) and recommendation for food classification

by INTERNATIONAL Standard of Organization.

Publisher: Geneva ISO 2010Availability: Items available for reference: Medical Library [Call number: 613.2 FOO] (1).

407. The Interaction between assessors and managers of microbiological hazards in food WORLD Health Organaization

by WORLD Health Organaization.

Publisher: Geneva World Health Organization 2000Availability: Items available for reference: Medical Library [Call number: 615.952 WOR] (1).

408. Health implications of acrylamide in food WORLD Health Organization

by WORLD Health Organization.

Publisher: Geneva World Health Organization 2002Availability: Items available for reference: Medical Library [Call number: 363.192 WOR] (1).

409. Evaluation of programmes to ensure food safety WORLD Health Organization

by WORLD Health Organization.

Publisher: Geneva World Health Organization 1989Availability: Items available for reference: Medical Library [Call number: 363.192 WOR] (1).

410. FOOD and food habits

Publisher: Jaffna Jaffna Science Association 1993Availability: Items available for reference: Main Library [Call number: 338.19 FOO] (1).

411. Food: the chemistry of its components

by COULTATE, T.P.

Edition: 5th ed.Publisher: Cambridge The Royal Society of Chemistry 2009Availability: Items available for loan: Technology Library [Call number: 664 COU] (1).

412. Principles of food sanitation

by Marriott, Norman G | Wes Schilling, M | Gravani, Robert B.

Edition: 6th ed.Publisher: [Switzerland] Springer Availability: Items available for loan: Technology Library [Call number: 664 MAR] (1).

413. The Chemistry of food

by Velisek, Jan.

Publisher: Hoboken Wiley blackwell 2014Availability: Items available for loan: Technology Library [Call number: 664.07 VEL] (1).

414. Evaluation of certain food additives and contaminants : seventy-fourth report of the Joint FAO/WHO Expert committee on food additives

by World Health Organization.

Publisher: Geneva: World Health Organization; 2011Availability: Items available for reference: Medical Library [Call number: 363.192 WOR] (1).

415. Evaluation of certain food additives and contaminants : sixty-eighth report of the Joint FAO/WHO expert committee on food additives

by World Health Organization.

Publisher: Geneva: World Health Organization; 2007Availability: Items available for reference: Medical Library [Call number: 363.192 WOR] (1).

416. Evaluation of certain food additives and contaminants : sixty-seventh report of the Joint FAO/WHO expert committee on food additives

by World Health Organization.

Publisher: Geneva: World Health Organization; 2007Availability: Items available for reference: Medical Library [Call number: 363.192 WOR] (1).

417. Evaluation of certain food additives : seventy-sixth report of the Joint FAO/WHO expert committee on food additives

by World Health Organization.

Publisher: Geneva: World Health Organization; 2012Availability: Items available for reference: Medical Library [Call number: 363.192 WOR] (1).

418. Evaluation of certain food additives

by World Health Organization.

Publisher: Geneva: World Health Organization; 2010Availability: Items available for reference: Medical Library [Call number: 363.192 WOR] (1).

419. Evaluation of certain food additives

by World Health Organization.

Publisher: Geneva: World Health Organization; 2009Availability: Items available for reference: Medical Library [Call number: 363.192 WOR] (1).

420. Evaluation of certain veterinary drug residues in food

by World Health Organization.

Publisher: Geneva: World Health Organization; 2006Availability: Items available for reference: Medical Library [Call number: 363.192 WOR] (1).

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