Preservation and processing technologies to improve availability and safety of meat and meat products in developing countries
Summaries (Es, Fr)
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| Format: | Texto biblioteca |
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| Subjects: | MEAT, MEAT PRODUCTS, PRESERVATION, FOOD TECHNOLOGY, MEAT INSPECTION, NATURAL DRYING, FERMENTATION, DRIED MEAT, HEAT TREATMENT, FAO, TRAINING PROGRAMMES, VIANDE, PRODUIT CARNE, TECHNOLOGIE ALIMENTAIRE, INSPECTION DES VIANDES, CARNE, PRODUCTOS DE LA CARNE, PRESERVACION, TECNOLOGIA DE LOS ALIMENTOS, INSPECCION DE LA CARNE, SECHAGE NATUREL, VIANDE SECHEE, TRAITEMENT THERMIQUE, PROGRAMME DE FORMATION, SECADO NATURAL, FERMENTACION, CARNE SECA, TRATAMIENTO TERMICO, PROGRAMAS DE CAPACITACION, |
| Online Access: | http://www.fao.org/docrep/V8180T/V8180T00.htm |
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| Summary: | Summaries (Es, Fr) |
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