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Разработка модели системы ХАССП (HACCP): Методические указания
Хардина Е. В.
51 Pages
2021
0.93 MB
HACCP. Analiza riscurilor. Punctele critice de control
Gabriela Rotaru, Carmen Moraru143 Pages199715.236 MB
HACCP in Meat, Poultry, and Fish Processing
H. E. Bauman (auth.), A. M. Pearson, T. R. Dutson (eds.)409 Pages19959.255 MB
The HACCP Training Resource Pack Trainer’s Manual
Sara Mortimore, Carol Wallace (auth.), Sara Mortimore, Carol Wallace (eds.)375 Pages200111.608 MB
FAO/WHO guidance to governments on the application of HACCP in small and/or less-developed food businesses
World Health Organization. ger20063.2 MB
HACCP in the Meat Industry (Woodhead Publishing Series in Food Science and Technology.)
Martyn Brown338 Pages20001.497 MB
Evaluation of Microbiological Safety of An Ice Cream Production Line After Haccp Implementation
['Adel Saeoudi']12 Pages2020
Making the Most of HACCP. Learning from Others' Experience
T. Mayes and S. Mortimore (Eds.)276 Pages20012.954 MB
Making the Most of Haccp: Learning from Other's Experience (Woodhead Publishing in Food Science and Technology)
Tom Mayes, Sara Mortimore, Tony Mayes305 Pages20012.03 MB
Foodborne Disease Handbook vol II: Viruses, Parasites, Pathogens, and Haccp
Hui, Yiu H.; Murrell, K. Darwin; Nip, Wai-Kit; Sattar, Syed; Stanfield, Peggy534 Pages201849.778 MB
HACCP: a practical approach: revisited with a view of food safety risk reduction
Mortimore, Sara;Wallace, Carol20133.449 MB
A Complete Course in Canning and Related Processes: Microbiology, packaging, HACCP & ingredients (vol. 2)
Donald L. Downing452 Pages199627.571 MB
A Complete Course in Canning and Related Processes, Volume 2: Microbiology, Packaging, HACCP and Ingredients
D L Downing453 Pages199633.401 MB
Petunjuk Praktis Penerapan Sistem Jaminan Keamanan Pangan Berbasis HACCP di Rumah Makan dan Restoran
Sugiono250 Pages20136.63 MB
A Complete Course in Canning and Related Processes, Fourteenth Edition: Volume 2 Microbiology, Packaging, HACCP and Ingredients
Susan Featherstone358 Pages20149.378 MB
HACCP and ISO 22000: Application to Foods of Animal Origin (Institute of Food Science and Technology Series)
Ioannis S. Arvanitoyannis561 Pages20093.724 MB
FAO WHO Guidance to Governments on the Application of HACCP in Small And Or Less-Developed Food Businesses (Fao Food and Nutrition Paper)
World Health Organization84 Pages20060.411 MBMost books are stored in the elastic cloud where traffic is expensive. For this reason, we have a limit on daily download.
