| Subjects: | FOOD INDUSTRY,
FOOD TECHNOLOGY,
QUALITY,
QUALITY CONTROLS,
LABORATORIES,
FOODS,
ANALYTICAL METHODS,
RESEARCH INSTITUTIONS,
CANNED PRODUCTS,
X RAYS,
WATER,
FATS,
PROTEINS,
ASH CONTENT,
SALTS,
TITRIMETRY,
CONTAINERS,
PRESSURE,
TESTING,
PLASTICS,
ORGANOLEPTIC PROPERTIES,
EVALUATION,
DETERIORATION,
MEAT PRODUCTS,
FISH PRODUCTS,
INDUSTRIE ALIMENTAIRE,
TECHNOLOGIE ALIMENTAIRE,
QUALITE,
CONTROLE DE QUALITE,
LABORATOIRE,
INDUSTRIA ALIMENTARIA,
TECNOLOGIA DE LOS ALIMENTOS,
CALIDAD,
CONTROL DE CALIDAD,
LABORATORIOS,
PRODUIT ALIMENTAIRE,
TECHNIQUE ANALYTIQUE,
INSTITUTION DE RECHERCHE,
PRODUIT EN CONSERVE,
RAYON X,
EAU,
CORPS GRAS,
PROTEINE,
TENEUR EN CENDRES,
SEL,
TITRIMETRIE,
RECIPIENT,
PRESSION,
TESTAGE,
MATIERE PLASTIQUE,
PROPRIETE ORGANOLEPTIQUE,
PRODUIT CARNE,
PRODUIT A BASE DE POISSON,
ALIMENTOS,
TECNICAS ANALITICAS,
INSTITUCIONES DE INVESTIGACION,
PRODUCTOS ENLATADOS,
RAYOS-X,
AGUA,
GRASAS,
PROTEINAS,
CONTENIDO DE CENIZA,
SALES,
TITRIMETRIA,
RECIPIENTES,
PRESION,
ENSAYO,
PLASTICOS,
PROPIEDADES ORGANOLEPTICAS,
EVALUACION,
DETERIORO,
PRODUCTOS DE LA CARNE,
PRODUCTOS DERIVADOS DEL PESCADO, |
|---|
