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121.
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Tinplate testing. Chemical and physical methods
by W. E. Hoare and S. C. Britton
Publication:
Greenford, Middlesex
1964
Tin Research Institute
. 52 p.
25 cm
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122.
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Tinplate handbook. Facts about Tinplate for buyers and users
by W. E. Hoare
Publication:
Greenford, Middlesex
1950
Tin Research Institute
. 31 p.
25 cm
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123.
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Recomandations pour la normalisation internationale des emballages de fruits et légumes = Recomendations on the international standardisation of packaging for fruit and vegetables
by O.C.D.E.
Publication:
Paris
1967
O.C.D.E.
. 123 p.
24 cm
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124.
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Boas práticas de fabrico para a indústria de conservas de peixe
by Elaboração e concepção Isabel Tato e Benedita Martins ; Serviços de Tecnologia e Inovação da Associação para a Escola Superior de Biotecnologia da Universidade Católica
Publication:
Porto
2000
AESBUC
. 32 p.
30 cm
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125.
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Alimentos enlatados : princípios de controle do pescado térmico, acidificação e avaliação do Fechamento de recipientes
by Apresentação Rogério Perujo Tocchini ; Instituto de Tecnologia de Alimentos
Publication:
São Paulo
1990
ITAL
. XVI, 239 p.
29 cm
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126.
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Embalagens com atmosfera modificada
by Claire I. G. I. Sarantópoulos ...[et al.] ; prefácio Tereza Cristina Gomes ; revisão técnica Eloísa Elena Correa Garcia ; revisão Marta Cuêrvo da Silva ; ITAL
Publication:
Campinas
1996
Centro de Tecnologia de Embalagem
. 56 f
22 x 30 cm
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127.
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Aplicación del sistema de análisis de riesgos y control de puentos críticos en conservas de productos de la pesca
by Apresentação Juan Jose Francisco Polledo e Juan Manuel Vieitas Baptista de Sousa ; ANFACO, A.R.C.P.C. ; Dirección General de Salud Pública, Ministerio de Sanidad y Consumo
Publication:
Campus Universitário de Vigo
1996
ANFACO CECOPESCA
. 102 p.
29 cm
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128.
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Les applications de l'aluminium dans les industries chimiques et alimentaires
by Paul Junière et M. Sigwalt ; pref. Robert Gadeau
Publication:
Paris
1962
Éditions Eyrolles
. 331 p.
24 cm
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129.
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Tin box manufacture
by J. W. Langton ; edited by G. H. M. Farley
Publication:
London
1957
Canning
. 192 p.
23 cm
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130.
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Emballage des denrées alimentaires de grande consommation
by Coordenadores G. Bureau, J. L. Multon ; pref. J. L. Boisseau, B. Pascat et G. Bureau ; introd. J. P. Pothet
Publication:
Paris
1989
Technique et Documentation
. XXXVII, 729 p.
30 cm
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131.
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Directrizes para a rastreabiblidade do pescado
by Coordenação GS1 Portugal CODIPOR - Associação Portuguesa de Identificação e Codificação de Produtos
Publication:
Lisboa
2002
CODIPOR
. 34 p.
30 cm
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132.
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Sea-frozen salmon : is it fresh' or it frozen?
by Roger Fitzgerald
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133.
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A freezing revolution that never happened
by Peter Redmayne
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134.
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Clues to quality
by Diana Runde
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135.
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The exotic dilemma : a floater is only as good as its freezer
by Peter Redmayne
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136.
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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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137.
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Methodology for the exploitation of HBS food data and results on food availability in five European countries
by Edited by Antonia Trichopoulou, Pagona Lagiou ; pref, Francisca Serra ; European Commission
Publication:
Luxembourg
1997
Office for Official Publications of the European Communities
. 142 p.
30 cm
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138.
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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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139.
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Relatório. Reunião do Comité Científico e do Conselho Executivo da Associação Internacional dos Fabricantes de Farinhas de Peixe, College Park, M.D. e Washington, D.C (3-8 abril de 1970)
by Alberto Viegas ; Associação Internacional dos Fabricantes de Farinhas de Peixe
Publication:
Lisboa
1970
Centro de Bioceanologia e Pescas do Ultramar
. 1 pasta, (pag. var,)
33 cm
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140.
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Fish oils : their chemistry, technology, stability, nutritional properties, and uses
by Edited by M. E. Stansby
Publication:
Westport
1967
The AVI Publishing Company
. X, 440 p.
24 cm
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