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121.
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Sea-frozen salmon : is it fresh' or it frozen?
by Roger Fitzgerald
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122.
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A freezing revolution that never happened
by Peter Redmayne
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123.
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Clues to quality
by Diana Runde
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124.
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The exotic dilemma : a floater is only as good as its freezer
by Peter Redmayne
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125.
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Recomendações para a educação alimentar da população portuguesa
by Conselho Nacional de Alimentação e Nutrição. CEA
Publication:
Lisboa
1996
CNAN
. 39 f.
30 cm
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126.
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Food consumption in Poland converted into energy and nutrients, 1950-1995
by Wlodzimierz Sekula ...[et al.]
Publication:
Warsawa
1996
National Food and Nutrition Institute
. 111 p.
24 cm
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127.
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Statistical process control
by Eugene L. Grant, Richard S. Leavenworth
Publication:
New York
1996, cop. 1946
McGraw-Hill
. 422 p.
21 x 30 cm
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128.
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The technology of food preservation
by Norman W. Desrosier
Publication:
Westport, Connecticut
1966, cop. 1959
AVI Publishing Company
. IX, 405 p.
24 cm
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129.
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Quality control in the food industry
by Edited by S. M. Herschdoerfer
Publication:
London
1967-1972
Academic Press
. 3 vol. (XIV, 386 ; XV, 440 ; XIV, 486 p.)
, Nota: C2
24 cm
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130.
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Recommendations pour l'utilization des boites mètalliques
by Commité Interprofessionel de la Conserve
Publication:
[S.l.]
[1968?]
C.I.C.
. 47 p.
21 cm
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131.
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Consommation : Matériaux au contact des aliments et denrées destinés al'alimentation humaine
by Journal Officiel de la Républic Française
Publication:
Paris
1986
Direction des Journaux Officiels
. 229 p., + supl. 12 p.
21 cm
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132.
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Fraudes : répression des fraudes et controle de la qualité
by Journal Officiel de la Republic Française
Publication:
Paris
1975
Journaux Officiels
. 102 p.
21 cm
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133.
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Improved procedures for designing, evaluating and optimising in-pack thermal processing of foods
by João Freire de Noronha ; orientador M. Hendrickx ; examinadores P. Tobblack, P. J. De Baerdemaeker, W. Dutré, J. Oliveira ; Katholieke Universiteit Leuven, Faculteit Landbouwkundige en Toegepaste Biologische Wetenschappen van de K. U. Leuven
Publication:
Leuven
1996
Katholieke Universiteit Leuven
. 189 p.
24 cm
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134.
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Canning technology
by A. J. Howard ; introdução Jack Drummond
Publication:
London
1949
J. & A. Churchill
. 287 p.
24 cm
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135.
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Practical food microbiology and technology
by Harry H. Weiser
Publication:
Westport, Connecticut
1962
The AVI Publishing Company
. 345 p.
23 cm
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136.
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Fundamentals of quality control for the food industry
by Amihud Kramer, Bernard A. Twigg
Publication:
Westport, Connecticut
1966
The AVI Publishing Company
. 541 p.
24 cm
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137.
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Appetizing or the art of canning ; its history anddevelopment
by A. W. Bitting
Publication:
San Francisco
1937
The Trade Pressroom
. 852, [5] p.
25 cm
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138.
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1ª International Tinplate Conference : [proceedings]
by International Tinplate Conference, 1st, October 5th - 8th, London, 1976
Publication:
London
1976
International Tin Research InstitutE
. 464 p.
25 cm
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139.
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Controle de qualidade na industria de conservas de peixe em molho
by IPCP
Publication:
Lisboa
1987
IPCP
. [2], 2, [6] p.
30 cm
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140.
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Principais medidas em aplicação pelo IPCP no ambito da Organização Comunitária de Mercado
by IPCP
Publication:
Lisboa
1987
IPCP
. 45 p.
30 cm
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