Fish and shellfish hygiene. Report of a WHO Expert Committee convened in cooperation with FAO, Geneva, 18-24 September 1973
Bibliography p. 60-62 (51 ref.); Price: $2.50 - Lst1.00 - FF12,50 - cop.2: FBL
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| Format: | Texto biblioteca |
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Rome (Italy) FAO
1974
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| Subjects: | FAO WHO, FOOD HYGIENE, SHELLFISH, FISHES, BACTERIOSES, VIROSES, INFECTION, PUBLIC HEALTH, EPIDEMIOLOGY, FISH PROCESSING, FISHERY PRODUCTS, PROCESSING, COLD STORAGE, HYGIENE DES ALIMENTS, COQUILLAGES ET CRUSTACES, POISSON (ANIMAL), HIGIENE DE LOS ALIMENTOS, MARISCOS, PECES, BACTERIOSE, VIROSE, SANTE PUBLIQUE, EPIDEMIOLOGIE, TRAITEMENT DU POISSON, PRODUIT DE LA PECHE, TRAITEMENT, STOCKAGE AU FROID, BACTERIOSIS, VIROSIS, INFECCION, SALUD PUBLICA, EPIDEMIOLOGIA, ELABORACION DEL PESCADO, PRODUCTOS PESQUEROS, PROCESAMIENTO, ALMACENAMIENTO EN FRIO, |
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