Higiene y sanidad de los productos pesqueros.
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Format: | Texto biblioteca |
Language: | spa |
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Santiago de Chile (Chile) FAO
1953
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Subjects: | HYGIENE, FOOD HYGIENE, FISHERY PRODUCTS, PUBLIC HEALTH LEGISLATION, PROCESSING, FACTORIES, WATER SUPPLY, SALTED FISH, DRIED FISH, SMOKED FISH, PROCESSED FOODS, CANNED PRODUCTS, CRUSTACEA, MOLLUSCA, FISHERY MANAGEMENT, EDUCATION, TRAINING CENTRES, HYGIENE DES ALIMENTS, PRODUIT DE LA PECHE, HIGIENE, HIGIENE DE LOS ALIMENTOS, PRODUCTOS PESQUEROS, LEGISLATION SANITAIRE, TRAITEMENT, USINE, APPROVISIONNEMENT EN EAU, POISSON SALE, POISSON SECHE, POISSON FUME, ALIMENT TRANSFORME, PRODUIT EN CONSERVE, GESTION DES PECHES, CENTRE DE FORMATION, LEGISLACION SOBRE SALUD PUBLICA, PROCESAMIENTO, FABRICAS, ABASTECIMIENTO DE AGUA, PESCADO SALADO, PESCADO SECO, PESCADO AHUMADO, ALIMENTOS PROCESADOS, PRODUCTOS ENLATADOS, ADMINISTRACION PESQUERA, EDUCACION, CENTROS DE CAPACITACION, |
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