Departamento
HIGIENE Y TECNOLOGÍA DE LOS ALIMENTOS
Capítulos de Libro (2) Publicaciones en las que ha participado algún/a investigador/a
2004
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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
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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