JOSÉ LUIS VÁZQUEZ BURGUETE-rekin lankidetzan egindako argitalpenak (3)

2006

  1. A Manual of Good Practices in Food Quality Management. Concepts and practical Approaches in Agrifood Sectors

    Variatyp and copy service, Sint-Kruis Brugge, Belgium

2004

  1. Application of the hazard analysis critical control point in salmon processed by the sous vide method

    Food Quality Management for East European Countries (Editura AcademicPres), pp. 235-243

  2. Implementation of hazard analysis critical control point in meat and poultry slaughter plants

    Food Quality Management for East European Countries (Editura AcademicPres), pp. 226-234