Code of practice for minced fish
Saved in:
Main Author: | FAO, Rome (Italy). Fishery Industries Div. eng |
---|---|
Format: | Texto biblioteca |
Language: | |
Published: |
Dec
|
Subjects: | REGULATIONS, MINCED FISH, FACTORIES, DESIGN, EQUIPMENT, FOOD HYGIENE, PRODUCTS, REGLEMENTATION, POISSON HACHE, REGLAMENTACIONES, PESCADO PICADO, USINE, CONCEPTION, MATERIEL, HYGIENE DES ALIMENTS, PRODUIT, FABRICAS, DISENO, EQUIPO, HIGIENE DE LOS ALIMENTOS, PRODUCTOS, |
Tags: |
Add Tag
No Tags, Be the first to tag this record!
|
Similar Items
-
Code of practice for smoked fish
by: FAO, Rome (Italy). Fishery Industries Div. eng
Published: (Feb ) -
Reference manual to codes of practice for fish and fishery products(processing)
by: Garm, R., et al.
Published: (Sep ) -
Hygienic design and operation of food plant
by: Jowitt, R. (ed.)
Published: (1980) -
Codex Alimentarius, vol. B: Recommended international code of practice for minced fish prepared by mechanical separation
by: FAO/WHO Codex Alimentarius Commission, Rome (Italy) eng
Published: (1983) -
Code of practice for frozen fish
by: Fishery Industries Div. eng
Published: (1972)