Recommended international standard for cooked cured chopped meat
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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, FAO WHO, MEAT PRODUCTS, MINCED MEAT, STANDARDS, QUALITY, FOODS, INGREDIENTS, FOOD ADDITIVES, FOOD HYGIENE, PRODUCT LABELLING, SAMPLING, ANALYTICAL METHODS, PRODUIT CARNE, VIANDE HACHEE, NORME, PRODUCTOS DE LA CARNE, CARNE PICADA, NORMAS, QUALITE, PRODUIT ALIMENTAIRE, INGREDIENT, ADDITIF ALIMENTAIRE, HYGIENE DES ALIMENTS, ETIQUETAGE DES PRODUITS, ECHANTILLONNAGE, TECHNIQUE ANALYTIQUE, CALIDAD, ALIMENTOS, INGREDIENTES, ADITIVOS ALIMENTARIOS, HIGIENE DE LOS ALIMENTOS, ETIQUETADO DEL PRODUCTO, MUESTREO, TECNICAS ANALITICAS, |
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