Hygienic and microbiological requirements for dry and semi-dry sausages and other products - Prepared by USA in collaboration with Italy
Saved in:
Main Authors: | , |
---|---|
Format: | Texto biblioteca |
Language: | |
Published: |
Oct
|
Subjects: | ESN CX PMP, ESN ALINORM, POLLUTANTS, FERMENTED FOODS, FOOD HYGIENE, DRIED PRODUCTS, SAUSAGES, MEAT PRODUCTS, STANDARDS, MICROBIOLOGY, FOODS, ANALYTICAL METHODS, STAPHYLOCOCCUS, ENTEROTOXINS, POISONING, MICROORGANISMS, BACTERIOSES, DISEASE CONTROL, POLLUANT, ALIMENT FERMENTE, HYGIENE DES ALIMENTS, PRODUIT SECHE, SAUCISSE, PRODUIT CARNE, NORME, CONTAMINANTES, ALIMENTOS FERMENTADOS, HIGIENE DE LOS ALIMENTOS, PRODUCTOS SECOS, SALCHICHA, PRODUCTOS DE LA CARNE, NORMAS, MICROBIOLOGIE, PRODUIT ALIMENTAIRE, TECHNIQUE ANALYTIQUE, ENTEROTOXINE, INTOXICATION, MICROORGANISME, BACTERIOSE, CONTROLE DE MALADIES, MICROBIOLOGIA, ALIMENTOS, TECNICAS ANALITICAS, ENTEROTOXINAS, ENVENENAMIENTO, MICROORGANISMOS, BACTERIOSIS, CONTROL DE ENFERMEDADES, |
Tags: |
Add Tag
No Tags, Be the first to tag this record!
|