Meat processing technology for small to medium scale producers
Saved in:
| id |
unfao:667785 |
|---|---|
| record_format |
koha |
| spelling |
unfao:6677852021-05-05T06:52:20ZMeat processing technology for small to medium scale producers Heinz, G. FAO, Bangkok (Thailand). Regional Office for Asia and the Pacific eng Hautzinger, P. textBangkok (Thailand) FAO2007 Field DocumentMEATMEAT PRODUCTSFOOD PROCESSINGMEAT INDUSTRYMEAT PROCESSING PLANTSFOOD INDUSTRY EQUIPMENTMEAT BYPRODUCTSCANNINGFLAVOURINGFOOD ADDITIVESHEAT TREATMENTPRESERVATIONDRYINGPACKAGINGANALYTICAL METHODSMEAT HYGIENEQUALITY CONTROLSHACCPSOUS-PRODUIT DE LA VIANDEMISE EN CONSERVEAROMATISATIONADDITIF ALIMENTAIRETRAITEMENT THERMIQUEPRESERVATIONSECHAGECONDITIONNEMENTTECHNIQUE ANALYTIQUEHYGIENE DE LA VIANDECONTROLE DE QUALITEHACCPVIANDEPRODUIT CARNETRAITEMENT DES ALIMENTSINDUSTRIE DE LA VIANDEUSINE DE VIANDEMATERIEL POUR INDUSTRIE ALIMENTAIRESUBPRODUCTOS DE LA CARNEENVASADOAROMATIZACIONADITIVOS ALIMENTARIOSTRATAMIENTO TERMICOPRESERVACIONSECADOEMPAQUETADOTECNICAS ANALITICASHIGIENE DE LA CARNECONTROL DE CALIDADARICPCCARNEPRODUCTOS DE LA CARNEPROCESAMIENTO DE ALIMENTOSINDUSTRIA DE LA CARNEPLANTAS DE PROCESADO DE CARNEMAQUINARIA INDUSTRIA ALIMENTARIAhttp://www.fao.org/docrep/010/ai407e/ai407e00.htmhttp://www.fao.org/docrep/010/ai407e/ai407e00.htmURN:ISBN:978-974-7946-99-4 |
| institution |
FAO IT |
| collection |
Koha |
| country |
Italia |
| countrycode |
IT |
| component |
Bibliográfico |
| access |
En linea En linea |
| databasecode |
cat-fao-it |
| tag |
biblioteca |
| region |
Europa del Sur |
| libraryname |
David Lubin Memorial Library of FAO |
| language |
|
| topic |
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 PRESERVATION SECHAGE CONDITIONNEMENT TECHNIQUE ANALYTIQUE HYGIENE DE LA VIANDE CONTROLE DE QUALITE HACCP 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 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 PRESERVATION SECHAGE CONDITIONNEMENT TECHNIQUE ANALYTIQUE HYGIENE DE LA VIANDE CONTROLE DE QUALITE HACCP 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 |
| spellingShingle |
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 PRESERVATION SECHAGE CONDITIONNEMENT TECHNIQUE ANALYTIQUE HYGIENE DE LA VIANDE CONTROLE DE QUALITE HACCP 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 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 PRESERVATION SECHAGE CONDITIONNEMENT TECHNIQUE ANALYTIQUE HYGIENE DE LA VIANDE CONTROLE DE QUALITE HACCP 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 Heinz, G. FAO, Bangkok (Thailand). Regional Office for Asia and the Pacific eng Hautzinger, P. Meat processing technology for small to medium scale producers |
| description |
|
| format |
Texto |
| topic_facet |
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 PRESERVATION SECHAGE CONDITIONNEMENT TECHNIQUE ANALYTIQUE HYGIENE DE LA VIANDE CONTROLE DE QUALITE HACCP 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 |
| author |
Heinz, G. FAO, Bangkok (Thailand). Regional Office for Asia and the Pacific eng Hautzinger, P. |
| author_facet |
Heinz, G. FAO, Bangkok (Thailand). Regional Office for Asia and the Pacific eng Hautzinger, P. |
| author_sort |
Heinz, G. |
| title |
Meat processing technology for small to medium scale producers |
| title_short |
Meat processing technology for small to medium scale producers |
| title_full |
Meat processing technology for small to medium scale producers |
| title_fullStr |
Meat processing technology for small to medium scale producers |
| title_full_unstemmed |
Meat processing technology for small to medium scale producers |
| title_sort |
meat processing technology for small to medium scale producers |
| publisher |
Bangkok (Thailand) FAO |
| publishDate |
2007 |
| url |
http://www.fao.org/docrep/010/ai407e/ai407e00.htm http://www.fao.org/docrep/010/ai407e/ai407e00.htm |
| work_keys_str_mv |
AT heinzg meatprocessingtechnologyforsmalltomediumscaleproducers AT faobangkokthailandregionalofficeforasiaandthepacificeng meatprocessingtechnologyforsmalltomediumscaleproducers AT hautzingerp meatprocessingtechnologyforsmalltomediumscaleproducers |
| _version_ |
1768065191165034496 |