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1. Book
Composition of foods beef products, raw, processed, prepared by Series: Agriculture Handbook. 8
Edition: Revised August 1986
Language: E
Publisher number:
  • 702
Publication details: [Washington, D.C.] United States Department of Agriculture 1986
Availability: Items available for loan: MAIN LIBRARY Noumea (1)Call number: 641.362 COM.
2. Book
The composition of foods McCance and Widdowson's by
Language: E
Publisher number:
  • 708
Publication details: London Her Majesty's Stationery Office 1985
Availability: Items available for loan: MAIN LIBRARY Noumea (1)Call number: 641.1 PAU 1985.
3. Book
The composition of foods First supplement to McCance and Widdowson's by
Language: E
Publisher number:
  • 742
Publication details: London Her Majesty's Stationery Office 1987
Availability: Items available for loan: MAIN LIBRARY Noumea (1)Call number: 641.1 PAU 1987.
4. Book
Food analysis theory and practice by Series: An Avi Book
Edition: 2nd ed
Language: E
Publisher number:
  • 880
Publication details: New York Van Nostrand Reinhold 1987
Availability: Items available for loan: MAIN LIBRARY Noumea (1)Call number: 664.07 POM.
5. Book
Pearson's chemical analysis of foods by
Edition: 8th ed
Language: E
Publisher number:
  • 888
Publication details: Harlow, Essex Longman Scientific and Technical 1981
Availability: Items available for loan: MAIN LIBRARY Noumea (1)Call number: 664.07 EGA.
6. Book
Modern methods of food analysis by
Language: E
Publisher number:
  • 1589
Publication details: Westport, Conn. AVI Publishing Company 1984
Availability: Items available for loan: MAIN LIBRARY Noumea (1)Call number: 664.07 STE.
7. Book
Analysis of food contaminants by
Language: E
Publisher number:
  • 7967
Publication details: London Elsevier Applied Science Publishers 1984
Availability: Items available for loan: MAIN LIBRARY Noumea (1)Call number: 641.1 GIL.
8. Book
The nutrition and health encyclopedia by
Edition: 2nd ed
Language: E
Publisher number:
  • 8014
Publication details: New York Van Nostrand Rheinhold 1989
Availability: Items available for loan: MAIN LIBRARY Noumea (1)Call number: 641.103 TVE 1989.
9. Book
Summary of evaluations performed by the joint FAO/WHO expert committee on food additives (JECFA) by
Language: E
Publisher number:
  • 14659
Publication details: Geneva ILSI Press 1994
Availability: Items available for loan: MAIN LIBRARY Noumea (1)Call number: 641.3 SUM.
10. Book
Comparison of gravimetric and chemical analyses of total dietary fiber in human foods by
Language: E
Publisher number:
  • 25980
Publication details: 1988
Availability: Items available for loan: MAIN LIBRARY Noumea (1)Call number: D 641.1 MAR.
11. Book
Foods of Hawaii and the Pacific Basin vegetables and vegetable products : raw, processed and prepared by Series: Reseach extension series. 038
Language: E
Publisher number:
  • 19027
Publication details: [Honolulu] University of Hawaii. College of Tropical Agriculture and Human Resources 1983
Availability: Items available for loan: MAIN LIBRARY Noumea (1)Call number: 641.35 WEN.
12. Book
Tropical fresh fruits and vegetables [Codex alimentarius (FAO/WHO), 0259-2916 ; vol.5B] by Series: Codex alimentarius. vol.5B
Edition: 2nd ed.
Language: English
Publisher number:
  • 34341
Publication details: Rome, Italy FAO 1993
Availability: Items available for loan: MAIN LIBRARY Noumea (1)Call number: 664 TRO 1993.
13. Book
Cereals, pulses, legumes and derived products and vegetable proteins [Codex alimentarius (FAO/WHO), 0259-2916 ; vol.7] by Series: Codex alimentarius. vol.7
Edition: 2nd ed.
Language: English
Publisher number:
  • 34342
Publication details: Rome, Italy FAO 1996
Availability: Items available for loan: MAIN LIBRARY Noumea (1)Call number: 664 CER 1996.
14. Book
Fresh fruits and vegetables [Codex alimentarius (FAO/WHO), 0259-2916 ; supplement 1, vol.5B] by Series: Codex alimentarius. supplement 1, vol.5B
Edition: 2nd ed.
Language: English
Publisher number:
  • 34343
Publication details: Rome, Italy FAO 1996
Availability: Items available for loan: MAIN LIBRARY Noumea (1)Call number: 664 FRE 1996.
15. Book
Fruit juices and related products [Codex alimentarius (FAO/WHO), 0259-2916 ; vol. 6] by Series: Codex alimentarius. vol.6
Edition: 2nd ed.
Language: English
Publisher number:
  • 34344
Publication details: Rome, Italy FAO 1992
Availability: Items available for loan: MAIN LIBRARY Noumea (1)Call number: 664 FRU 1992.
16. Book
Meat and meat products including soups and broths[Codex alimentarius (FAO/WHO), 0259-2916 ; supplement 10] by Series: Codex alimentarius. vol.10
Edition: 2nd ed.
Language: English
Publisher number:
  • 34345
Publication details: Rome, Italy FAO 1992
Availability: Items available for loan: MAIN LIBRARY Noumea (1)Call number: 664 MEA 1993.
17. Book
Processed and quick frozen fuits and vegetables [Codex alimentarius (FAO/WHO), 0259-2916 ; vol.5A] by Series: Codex alimentarius. vol.5A
Edition: 2nd ed.
Language: English
Publisher number:
  • 34346
Publication details: Rome, Italy FAO 1994
Availability: Items available for loan: MAIN LIBRARY Noumea (1)Call number: 664 PRO 1994.
18. Book
Foods for special dietary uses (including foods for infants and children) [Codex alimentarius (FAO/WHO), 0259-2916 ; vol.4] by Series: Codex alimentarius. vol.4
Edition: 2nd ed.
Language: English
Publisher number:
  • 34347
Publication details: Rome, Italy FAO 1994
Availability: Items available for loan: MAIN LIBRARY Noumea (1)Call number: 664 FOO 1994.
19. Book
Residues of veterinary drugs in foods [Codex alimentarius (FAO/WHO), 0259-2916 ; vol.3] by Series: Codex alimentarius. vol.3
Edition: 2nd ed.
Language: English
Publisher number:
  • 34348
Publication details: Rome, Italy FAO 1996
Availability: Items available for loan: MAIN LIBRARY Noumea (1)Call number: 664 RES 1996.
20. Book
Pesticide residues in food - Maximum residue limits [Codex alimentarius (FAO/WHO), 0259-2916 ; vol.2B] by Series: Codex alimentarius. vol.2B
Edition: 2nd ed.
Language: Spanish
Publisher number:
  • 34349
Publication details: Rome, Italy FAO 2000
Availability: Items available for loan: MAIN LIBRARY Noumea (1)Call number: 664 PES 2000.
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