Application of the hazard analysis and critical control points (HACCP) system in the fresh meat processing
Borges, J.T. da S. | Freitas, A.S.
AGROVOC关键词
书目信息
页码
pp. 1-18
其它主题
Preserva?o de alimento; Tecnologia de alimento; Qualite
语言
葡萄牙语
注释
Summaries (En, Pt)
23 ref.
翻译的标题
Aplica?o do sistema Hazard Analysis and Critical Control Points (HACCP) no processamento de carne bovina fresca
类型
Summary
2003-08-15
AGRIS AP