Subjects: | FISHERY PRODUCTS,
PROCESSING,
TRAINING CENTRES,
HANDLING,
STORAGE,
ECONOMIC DISTRIBUTION,
FISH,
ANALYTICAL METHODS,
DETERIORATION,
QUALITY CONTROLS,
FISH PRODUCTS,
PRESERVATION,
REFRIGERATION,
CANNING,
FERMENTATION,
FOOD HYGIENE,
FACTORIES,
HYGIENE,
FOOD LEGISLATION,
REGULATIONS,
FISHERY MANAGEMENT,
PRODUCT DEVELOPMENT,
FISHES,
SAUSAGES,
PRODUIT DE LA PECHE,
TRAITEMENT,
CENTRE DE FORMATION,
PRODUCTOS PESQUEROS,
PROCESAMIENTO,
CENTROS DE CAPACITACION,
MANUTENTION,
STOCKAGE,
DISTRIBUTION ECONOMIQUE,
POISSON (ALIMENT),
TECHNIQUE ANALYTIQUE,
CONTROLE DE QUALITE,
PRODUIT A BASE DE POISSON,
MISE EN CONSERVE,
HYGIENE DES ALIMENTS,
USINE,
LEGISLATION ALIMENTAIRE,
REGLEMENTATION,
GESTION DES PECHES,
DEVELOPPEMENT DE PRODUIT,
POISSON (ANIMAL),
MANIPULACION,
ALMACENAMIENTO,
DISTRIBUCION ECONOMICA,
PESCADO,
TECNICAS ANALITICAS,
DETERIORO,
CONTROL DE CALIDAD,
PRODUCTOS DERIVADOS DEL PESCADO,
PRESERVACION,
REFRIGERACION,
ENVASADO,
FERMENTACION,
HIGIENE DE LOS ALIMENTOS,
FABRICAS,
HIGIENE,
LEGISLACION ALIMENTARIA,
REGLAMENTACIONES,
ADMINISTRACION PESQUERA,
DESARROLLO DE UN PRODUCTO,
PECES, |