ممارسات جيدة لصناعة اللحوم
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| Format: | Texto biblioteca |
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Rome (Italy) FAO/Fondation Internationale Carrefour
2006
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| Subjects: | meat industry, food processing, meat hygiene, food safety, standards, quality controls, risk analysis, identification, food storage, transport of animals, abattoirs, HACCP, animal welfare, postmortem examination, slaughtering, stunning, codex alimentarius, |
| Online Access: | http://www.fao.org/3/y5454a/Y5454A.pdf |
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