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Guide de bonnes pratique d'hygiène et d'application de l'HACCP : Poissons fumés et/ou salés et /ou marinés
Language: French.Country: FR.Publication: Journaux officiels, france : 2008Description: 221 P : couv ill ; 30 cmISBN: 9782110764409.Subject - Topical Name: la sécurité sanitaire des produits,les bonnes pratiques d'hygiéne,la conception des produits,la production,la préparation des poissons,le salage,la décongelation,l'étiquage,liberation des lots,le transport,l'entroposage,la distribution Online Resources:Sommaire| Item type | Current library | Call number | Status | Barcode | |
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مكتبة العلوم الفلاحية والبيطرية | PAN/002/1/05/001 (Browse shelf(Opens below)) | Available | LAV/PAN/002/1/05/001 | |
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مكتبة العلوم الفلاحية والبيطرية | PAN/002/1/05/002 (Browse shelf(Opens below)) | Available | LAV/PAN/002/1/05/002 | |
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مكتبة العلوم الفلاحية والبيطرية | PAN/002/1/05/003 (Browse shelf(Opens below)) | Available | LAV/PAN/002/1/05/003 | |
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مكتبة العلوم الفلاحية والبيطرية | PAN/002/1/05/004 (Browse shelf(Opens below)) | Available | LAV/PAN/002/1/05/004 |
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