正在加载图片...
UNIDO 1999-Backstopping Officer: Dr. A Ouaouich; Expert: L H. Ababouch Project: XA/BKF/98/609-Formation: les technologies alimentaires et les HACCP Project: SIISEN/94/801-Module de formation sur les HACCP en industrie halieutic i b) UNIDO 1996-Backstopping Officer: Dr. A Ouaouich; Expert: L H. Ababouch WHO, 1993. WHO/FNIT/FOS/93.3. Training considerations for the application of the HACCP system to food processing and manufacturing. 26 p. Geneva, Switzerland d WHO, 1996. WHO/FNU/FOS/95.7. Hazard Analysis and Critical Control Point Concept and applications. Report of a WHO Consultation, 29-31 May 1995 Codex Alimentarius, 1993. Guide pour I'application du systeme HACCP. Alinorm 93/13A APPENDICE IL. 1993 /HACCP Working g ampden Food and Drink Research Association, 1997. HACCP: a practical guide f) oup, S Leaper(ed ) Technical manual no 38 Pierson, M.D. and Corlett, D A(editors ), 1992. HACCP: Principles and pplications. 212 p. van Nostrand renhold, New York.Bibliography a) UNIDO 1999 - Backstopping Officer: Dr. A. Ouaouich; Expert: L.H. Ababouch - Project: XA/BKF/ 98/609 - Formation: les technologies alimentaires et les HACCP. b) UNIDO 1996 - Backstopping Officer: Dr. A. Ouaouich; Expert: L.H. Ababouch￾Project: SIISEN/94/801- Module de formation sur les HACCP en industrie halieutique. c) WHO, 1993. WHO/FNIT/FOS/93.3. Training considerations for the application of the HACCP system to food processing and manufacturing. 26 p. Geneva, Switzerland. d) WHO, 1996. WHO/FNU/FOS/95.7. Hazard Analysis and Critical Control Point - Concept and applications. Report of a WHO Consultation, 29-31 May 1995. e) Codex Alimentarius,1993. Guide pour 1'application du systeme HACCP. Alinorm 93/13A. APPENDICE II. 1993. f) Campden Food and Drink Research Association, 1997. HACCP: a practical guide / HACCP Working Group, S. Leaper (ed.). Technical manual no. 38 g) Pierson, M.D. and Corlett, D.A. (editors), 1992. HACCP: Principles and Applications. 212 p. Van Nostrand Reinhold, New York
<<向上翻页
©2008-现在 cucdc.com 高等教育资讯网 版权所有