Recommended international standards for cooked cured ham and for cooked cured pork shoulder
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| Main Authors: | , |
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| Format: | Texto biblioteca |
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| Published: |
Rome (Italy) FAO
1978
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| Subjects: | ESN ALINORM, PREPARED FOODS, PORK, HAMS, STANDARDS, CHEMICAL COMPOSITION, QUALITY, FOOD ADDITIVES, FOOD HYGIENE, HANDLING, PRODUCT LABELLING, FOODS, SAMPLING, ANALYTICAL METHODS, ALIMENT PREPARE, VIANDE PORCINE, JAMBON, NORME, ALIMENTOS PREPARADOS, CARNE DE CERDO, JAMON, NORMAS, COMPOSITION CHIMIQUE, QUALITE, ADDITIF ALIMENTAIRE, HYGIENE DES ALIMENTS, MANUTENTION, ETIQUETAGE DES PRODUITS, PRODUIT ALIMENTAIRE, ECHANTILLONNAGE, TECHNIQUE ANALYTIQUE, COMPOSICION QUIMICA, CALIDAD, ADITIVOS ALIMENTARIOS, HIGIENE DE LOS ALIMENTOS, MANIPULACION, ETIQUETADO DEL PRODUCTO, ALIMENTOS, MUESTREO, TECNICAS ANALITICAS, |
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