Quality control - Objectives and methodology.
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| Format: | Texto biblioteca |
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1966
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| Subjects: | FISHERY PRODUCTS, QUALITY CONTROLS, TRAINING CENTRES, QUALITY, STANDARDS, NUTRITIVE VALUE, TOXICITY, SAMPLING, DETERIORATION, FISH, RAW MATERIALS, PREPARED FOODS, SMELL, PRODUIT DE LA PECHE, CONTROLE DE QUALITE, CENTRE DE FORMATION, PRODUCTOS PESQUEROS, CONTROL DE CALIDAD, CENTROS DE CAPACITACION, QUALITE, NORME, VALEUR NUTRITIVE, TOXICITE, ECHANTILLONNAGE, POISSON (ALIMENT), MATIERE PREMIERE, ALIMENT PREPARE, ODEUR, CALIDAD, NORMAS, VALOR NUTRITIVO, TOXICIDAD, MUESTREO, DETERIORO, PESCADO, MATERIAS PRIMAS, ALIMENTOS PREPARADOS, OLOR, |
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