Bibliographic Details
| Main Authors: |
Heinz, G.,
FAO, Bangkok (Thailand). Regional Office for Asia and the Pacific eng,
Hautzinger, P. |
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| Format: | Texto
biblioteca
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| Language: | |
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| Published: |
Bangkok (Thailand) FAO
2007
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| Subjects: | MEAT,
MEAT PRODUCTS,
FOOD PROCESSING,
MEAT INDUSTRY,
MEAT PROCESSING PLANTS,
FOOD INDUSTRY EQUIPMENT,
MEAT BYPRODUCTS,
CANNING,
FLAVOURING,
FOOD ADDITIVES,
HEAT TREATMENT,
PRESERVATION,
DRYING,
PACKAGING,
ANALYTICAL METHODS,
MEAT HYGIENE,
QUALITY CONTROLS,
HACCP,
SOUS-PRODUIT DE LA VIANDE,
MISE EN CONSERVE,
AROMATISATION,
ADDITIF ALIMENTAIRE,
TRAITEMENT THERMIQUE,
SECHAGE,
CONDITIONNEMENT,
TECHNIQUE ANALYTIQUE,
HYGIENE DE LA VIANDE,
CONTROLE DE QUALITE,
VIANDE,
PRODUIT CARNE,
TRAITEMENT DES ALIMENTS,
INDUSTRIE DE LA VIANDE,
USINE DE VIANDE,
MATERIEL POUR INDUSTRIE ALIMENTAIRE,
SUBPRODUCTOS DE LA CARNE,
ENVASADO,
AROMATIZACION,
ADITIVOS ALIMENTARIOS,
TRATAMIENTO TERMICO,
PRESERVACION,
SECADO,
EMPAQUETADO,
TECNICAS ANALITICAS,
HIGIENE DE LA CARNE,
CONTROL DE CALIDAD,
ARICPC,
CARNE,
PRODUCTOS DE LA CARNE,
PROCESAMIENTO DE ALIMENTOS,
INDUSTRIA DE LA CARNE,
PLANTAS DE PROCESADO DE CARNE,
MAQUINARIA INDUSTRIA ALIMENTARIA, |
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| Online Access: | http://www.fao.org/docrep/010/ai407e/ai407e00.htm
http://www.fao.org/docrep/010/ai407e/ai407e00.htm
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