Food safety through HACCP (Hazard Analysis Critical Control Point). The FAO approach
Summaries (Es, Fr)
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| Main Authors: | , |
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| Format: | Texto biblioteca |
| Language: | |
| Subjects: | FOOD SAFETY, STANDARDS, FOOD HYGIENE, QUALITY CONTROLS, TRAINING, INNOCUITE DES PRODUITS ALIMENTAIRES, INOCUIDAD ALIMENTARIA, NORME, HYGIENE DES ALIMENTS, CONTROLE DE QUALITE, FORMATION, NORMAS, HIGIENE DE LOS ALIMENTOS, CONTROL DE CALIDAD, CAPACITACION, |
| Online Access: | http://www.fao.org/docrep/V9723T/V9723T00.htm |
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| Summary: | Summaries (Es, Fr) |
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