Recommended international code of practice for smoked fish
8 ref.; Also presented at: FAO/WHO Codex Alimentarius Commission, 13. Sess., Rome, 3 Dec 1979
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| Main Authors: | , , |
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| Format: | Texto biblioteca |
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| Published: |
1979
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| Subjects: | ESN CX FFP, SMOKED FISH, FISH PRODUCTS, STANDARDS, REGULATIONS, FISHERY PRODUCTS, PROCESSING, FREEZING, FISH PROCESSING, EQUIPMENT, PICKLING, SMOKING, BRINING, FOOD HYGIENE, POISSON FUME, PRODUIT A BASE DE POISSON, NORME, PESCADO AHUMADO, PRODUCTOS DERIVADOS DEL PESCADO, NORMAS, REGLEMENTATION, PRODUIT DE LA PECHE, TRAITEMENT, CONGELATION, TRAITEMENT DU POISSON, MATERIEL, SAUMURAGE, FUMAGE, SALAGE, HYGIENE DES ALIMENTS, REGLAMENTACIONES, PRODUCTOS PESQUEROS, PROCESAMIENTO, CONGELACION, ELABORACION DEL PESCADO, EQUIPO, ENCURTIDO (PROCESO), AHUMADO, SALAZON, HIGIENE DE LOS ALIMENTOS, |
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| Summary: | 8 ref.; Also presented at: FAO/WHO Codex Alimentarius Commission, 13. Sess., Rome, 3 Dec 1979 |
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