Évaluation sensorielle des Denrées alimentaires :

QR kód

Évaluation sensorielle des Denrées alimentaires : Destiné aux étudients filière Francophone - technologie alimentaire

Zobrazit další vydání (1)

Uloženo v:

Podrobná bibliografie
Hlavní autor:	Tu, Ha Duyen
Médium:	Kniha
Jazyk:	Undetermined
Vydáno:	Hà Nội Khoa học và Kỹ thuật 2006
Témata:	Food,Food industry and trade,Thực phẩm,Thực phẩm công nghiệp và thương mại Analysis,Quality control,Phân tích,Kiểm soát chất lượng
Tagy:	Přidat tag Žádné tagy, Buďte první, kdo otaguje tento záznam!

Thư viện lưu trữ:	Trung tâm Học liệu Trường Đại học Cần Thơ

Podobné jednotky

Gestion de la qualité en industrie alimentaires :
Autor: Tu, Ha Duyen
Vydáno: (2006)

Évaluation sensorielle des denr ées alimentaires = Đánh giá cảm quan thực phẩm
Autor: Ha Duyen Tu
Vydáno: (2006)

Génie des procédés alimentaires: Des bases aux applications
Autor: Jean-Jacques Bimbenet
Vydáno: (2002)

Dictionnaire des industries alimentaires
Autor: Jean-Michel Clément
Vydáno: (1978)

Food safety & food quality in Southeast Asia challenges for the next decade
Vydáno: (2011)

Promoting healthier aquaculture and fisheries for food safety and security :
Vydáno: (2016)

Proceedings the 2nd conference on food science & technology :
Vydáno: (2013)

Đánh giá tổn thất sau thu hoạch cá tra (Pangasius hypophthalmus) tại Cty TNHH MTV Ấn Độ Dương :
Autor: Lê, Thanh Cường
Vydáno: (2019)

Nghiên cứu sử dụng Chitosan bảo quản cá tra Fillet đông lạnh :
Autor: Lê, Thị Minh Thuỷ
Vydáno: (2010)

An toàn thực phẩm và việc thực thi hiệp định SPS/WTO :
Autor: Phạm, Thị Hồng Yến
Vydáno: (2011)

Tác động của quá trình tê cứng đến tính chất hóa lý của cá tra phi lê đông lạnh tại nhà máy Ấn Độ Dương :
Autor: Vũ, Ngọc Thuận
Vydáno: (2019)

Proceedings the 2nd conference on food science & technology :
Vydáno: (2013)

Bài giảng vệ sinh an toàn thực phẩm
Vydáno: (2020)

Process de fabrication: Auxiliaires techniques de la transformation des produits alimentaires
Autor: Claude Millasseau

Chemical changes during food processing
Autor: Davidek, Jiri
Vydáno: (1990)

Tính chất của cá lóc (Channa striata) nuôi ở một số vùng thuộc Đồng Bằng Sông Cửu Long và ứng dụng trong bảo quản và chế biến :
Autor: Đặng, Hữu Trọng
Vydáno: (2018)

Strengthening national food control systems :
Vydáno: (2006)

Processing effects on safety and quality of foods
Vydáno: (2010)

Food industry quality control systems
Autor: Clute, Mark
Vydáno: (2009)

Giáo trình đánh giá cảm quan sản phẩm
Autor: Dương, Thị Phượng Liên
Vydáno: (2010)

Food & drink :
Vydáno: (2013)

Hướng dẫn giảm thiểu nước sử dụng và nước thải
Autor: SeaQIP
Vydáno: (2003)

L'irradiation des produits alimentaires
Autor: OMS
Vydáno: (1989)

Dictionaire des Industries Alimentaires
Autor: Clément J M
Vydáno: (1978)

Quản lý và kiểm tra chất lượng thực phẩm
Autor: Hà, Duyên Tư
Vydáno: (1996)

Evaluation des programmes de sécurité alimentaire
Autor: OMS

La lutte pour les denrées vitales
Autor: Peyret, Henry
Vydáno: (1953)

Bài giảng kiểm tra chất lượng sản phẩm bằng phương pháp cảm quan
Autor: Dương, Thị Phượng Liên
Vydáno: (2000)

Quản lý chất lượng trong công nghiệp thực phẩm
Autor: Hà, Duyên Tư
Vydáno: (2006)

Quality management systems for the food industry
Autor: Andrew Bolton
Vydáno: (1997)

Bài giảng vệ sinh thực phẩm và hệ thống HACCP
Autor: Hồ, Quang Trí
Vydáno: (2000)

Joint FAO/WHO expert consultation on risk assessment of microbiological hazards in foods
Autor: Joint FAO/WHO expert consultation on risk assessment of microbiological hazards in foods
Vydáno: (2001)

Report of the Twenty-fourth session of the joint FAO/WHO Codex Alimentarius Commission, Geneva, 2-7 July, 2001
Vydáno: (2001)

Autor: Manfred Moll
Vydáno: (2002)

Nhập môn HACCP cho các nhà chế biến thuỷ sản =
Vydáno: (2000)

Vấn đề an toàn thực phẩm trong sản phẩm thủy sản nuôi =
Autor: FAO
Vydáno: (2002)

Bài giảng bảo quản và sơ chế sản phẩm thủy sản
Autor: Trần, Thị Thanh Hiền
Vydáno: (1999)

Risk assessment of Campylobacter spp. in broiler chickens and Vibrio spp. in seafood: Report of a Joint FAO/WHO Expert Consultation, Bangkok, Thailand 5 - 9 August 2002
Autor: FAO
Vydáno: (2003)

Compendium of food additive specifications: the Joint FAO/WHO Expert Committee on Food Additives
Autor: FAO
Vydáno: (2003)

Residues of some veterinary drugs in animals and food: Monographs prepared by the sixtieth meeting of the Joint FAO/WHO Expert Committee on Food Additives, Geneva, Switzerland, 6 - 12 February 2003
Autor: FAO
Vydáno: (2003)

Notice: fwrite(): write of 697 bytes failed with errno=28 No space left on device in C:\vufind\module\VuFind\src\VuFind\Session\File.php on line 152
Cannot write session to C:\Windows\TEMP\vufind_sessions/sess_idvl51a84b339t6tt49dft6mmt
Warning: session_write_close(): Failed to write session data using user defined save handler. (session.save_path: \xampp\tmp) in C:\vufind\vendor\laminas\laminas-session\src\SessionManager.php on line 235