Geneva: World Health Organization. Strategies for assessing the safwety of foods produced by biotechnology
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TextPublication details: Geneva World Health Organisation 1991Edition: Description: iv,59pISBN: - 641.5:57:6
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University Library | 641.5:57:6 WHO (Browse shelf(Opens below)) | Available | G0004967 |
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| 641.5(540.69) MAT Flavours of the spice coast | 641.5(548)=M CHA Dakshinenthian Pachakam | 641.55/.56=M NAZ Malabar vibhavangal | 641.5:57:6 WHO Geneva: World Health Organization. Strategies for assessing the safwety of foods produced by biotechnology | 641.56 FIS R Five hundred recipes for vegetarian cookery | 641.56(083.1)=T Cattulla Kaikari Patartangal | 641.562 BAL Healthy food for children |
"Report of a joint FAO/WHOConsultation"
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