Probiotics in food : health and nutritional properties and guidelines for evaluation.

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Opis bibliograficzny
organizacja autorów:	Joint FAO/WHO Expert Consultation on Evaluation of Health and Nutrition Properties and Guidelines for Evaluation (2001 : Cordoba, Argentina), 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
Format:	Materiały konferencyjne
Język:	angielski
Wydane:	Rome : FAO of the United Nations, 2006.
Seria:	FAO food and nutrition paper ; 85
Hasła przedmiotowe:	Food > Safety measures. Food > Microbiology. Food. Nutrition > Requirements. Nutrition.
Etykiety:	Dodaj etykietę Nie ma etykietki, Dołącz pierwszą etykiete!

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111	1	0	\|a Joint FAO/WHO Expert Consultation on Evaluation of Health and Nutrition Properties and Guidelines for Evaluation (2001 : Cordoba, Argentina).
245	1	0	\|a Probiotics in food : \|b health and nutritional properties and guidelines for evaluation.
260	0		\|a Rome : \|b FAO of the United Nations, \|c 2006.
300			\|a viii, 50 p. ; \|c 30 cm.
440		0	\|a FAO food and nutrition paper ; 85
650			\|a Food \|x Safety measures.
650			\|a Food \|x Microbiology.
650			\|a Food.
650		4	\|a Nutrition \|x Requirements.
650			\|a Nutrition.
711	1	0	\|a Joint FAO/WHO Working Group on Drafting Guidelines for the Evaluation of Probiotics in Food (2002 : London, Ontario, Canada).
710	2	0	\|a Food and Agriculture Organization of the United Nations.
710	2	0	\|a World Health Organization.
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