Definition of the process and maintenance of temperature.

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Bibliographic Details
Main Author: Joint FAO/WHO Food Standards Programme eng
Format: Texto biblioteca
Language:
Published: 1969
Subjects:PI ALINORM, FROZEN FISH, TEMPERATURE, FREEZING, FOOD TECHNOLOGY, FISHERY PRODUCTS, POISSON CONGELE, CONGELATION, PESCADO CONGELADO, TEMPERATURA, CONGELACION, TECHNOLOGIE ALIMENTAIRE, PRODUIT DE LA PECHE, TECNOLOGIA DE LOS ALIMENTOS, PRODUCTOS PESQUEROS,
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