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dc.contributor.authorJoint FAO/IAEA/WHO Expert Committee on the Wholesomeness of Irradiated Foodfr
dc.contributor.authorWorld Health Organizationfr
dc.contributor.authorFood and Agriculture Organization of the United Nationsfr
dc.contributor.authorInternational Atomic Energy Agencyfr
dc.coverage.spatialGenève
dc.coverage.spatialGenève
dc.date.accessioned2012-06-16T13:53:36Z
dc.date.available2012-06-16T13:53:36Z
dc.date.created1970fr
dc.date.issued1970fr
dc.identifier.isbn924220451X
dc.identifier.urihttps://iris.who.int/handle/10665/38048
dc.descriptionCopy 2 of English, French and Spanish eds. bound togetherfr
dc.descriptionCopy 2 shelved under WA710 70Jo (‎English title)‎fr
dc.description48 p.fr
dc.language.isoenen
dc.language.isofren
dc.language.isoesen
dc.publisherOrganisation mondiale de la Santéfr
dc.relation.ispartofseriesOrganisation mondiale de la Santé. Série de rapports techniques ; no. 451fr
dc.subject.meshFood Irradiationfr
dc.titleSalubrité des aliments irradiés, en particulier le blé, les pommes de terre et les oignons : rapport d' un comité mixte AIEA/FAO/OMS d' experts, Genève, 8-12 avril 1969fr


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