Weight Management : State of the Science and Opportunities for Military Programs
Institute of Medicine
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The Personal Protective Technology Program at NIOSH : Reviews of Research Programs of the National Institute for Occupational Safety and Health
National Research Council
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Certifying Personal Protective Technologies : Improving Worker Safety
Institute of Medicine
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Weight Management : State of the Science and Opportunities for Military Programs
Institute of Medicine
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High-Energy, Nutrient-Dense Emergency Relief Food Product
Institute of Medicine
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Assuring Data Quality and Validity in Clinical Trials for Regulatory Decision Making : Workshop Report
Institute of Medicine
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Ensuring Safe Food : From Production to Consumption
Institute of Medicine and National Research Council
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Proposed Criteria for Selecting the WIC Food Packages : A Preliminary Report of the Committee to Review the WIC Food Packages
Institute of Medicine
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Enhancing the Regulatory Decision-Making Approval Process for Direct Food Ingredient Technologies
Institute of Medicine
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Infant Formula : Evaluating the Safety of New Ingredients
Institute of Medicine
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Characterizing and Communicating Uncertainty in the Assessment of Benefits and Risks of Pharmaceutical Products : Workshop Summary
Institute of Medicine
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Scientific Criteria to Ensure Safe Food
National Research Council
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New Vaccine Development : Establishing Priorities: Volume II, Diseases of Importance in Developing Countries
Institute of Medicine
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Corporate Restructuring and Industrial Research and Development
National Academy of Engineering
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Chemistry of Maillard Reactions in Processed Foods
Salvatore Parisi
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Food Traceability in Jordan : Current Perspectives
Moawiya A. Haddad
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Trends in Food Chemistry, Nutrition and Technology in Indian Sub-Continent
Suni Mary Varghese
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The Importance of Packaging Design for the Chemistry of Food Products
Giovanni Brunazzi
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The Importance of Packaging Design for the Chemistry of Food Products
Giovanni Brunazzi
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The Influence of Chemistry on New Foods and Traditional Products
Giampiero Barbieri
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The Influence of Chemistry on New Foods and Traditional Products
Giampiero Barbieri
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Food Packaging Hygiene
Caterina Barone
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Microbial Toxins and Related Contamination in the Food Industry
Gabriella Caruso
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