About FAO News Multimedia Main topics Statistics Members Publications

FAO AGRIS - International System for Agricultural Science and Technology

Advanced Search

Les nitrates dans les salaisons et les pates.

1992

Frankard B. | Jacob C.

AGROVOC Keywords
analytical methods belgique belgium carne salada chemical contamination contamination chimique cured meat meat pastes nitrate nitrates nitratos nitrite nitrites nitritos pastas de carne public health residues residuos technique analytique toxicologia toxicologie toxicology
Bibliographic information
Other Subjects
Salud publica; Contaminacion quimica; Tecnicas analiticas; Viande salee; Belgica; Pate de viande; Residu; Sante publique
Language
French
Note
AVAILABILITY: Centre Provincial d'Information Agricole. Laboratoire d'Ecologie des Prairies, B-6600 Michamps (Bastogne) (Belgium).
Translated Title
English. [Nitrate content in cured meat and meat pies]. [French]
Type
Monograph; Non Conventional; Non-Conventional
Corporate Author
Firma "Nikolov-Internesh"n"l", Sofia (Bulgaria). Institut po Kriobiologiya i Liofilizatsiya na Selskostopanska Akademiya. S"yuz po Khranitelno-vkusova Promishlenost.
2012-11-15
AGRIS AP
Data Provider

This bibliographic record has been provided by Wolters Kluwer

Discover this data provider's collection in AGRIS

Lookup at Google Scholar
If you notice any incorrect information relating to this record, please contact us at [email protected]