Books on the topic 'Qualité et l'authenticité des aliments'

Armand, Boudreau, ed. L' homme et ses aliments: Initiation à la science des aliments. 2nd ed. [Sainte-Foy, Québec]: Presses de l'Université Laval, 2001.

Romain, Jeantet, ed. Science des aliments: Biochimie, microbiologie, procédés, produits. Paris: Tec & Doc, 2006.

culture, Commission européenne Direction générale de l'éducation et de la. Des aliments sains pour les citoyens européens: L'Union européenne et la qualité alimentaire. Luxembourg: Office des publications officielles des Communautés européennes, 2000.

Genestier, Frédéric. Former à l'hygiène des aliments: Concevoir, planifier, animer, évaluer. Saint-Denis la Plaine: AFNOR, 2003.

Consultation, d'experts FAO sur la sécurité sanitaire des aliments: science et éthique (2002 Rome Italie). Consultation d'experts FAO sur la sécurité sanitaire des aliments: science et éthique, Rome, Italie, 3-5 septembre 2002. Rome: Organisation des Nations Unies pour l'alimentaire et l'agriculture, 2004.

Canada. Food safety and you. [Ottawa]: Govt. of Canada, 2000.

Québec (Province). Conseil des affaires sociales., ed. Le point sur l'alimentation et la santé. Boucherville, Qué: Morin, 1990.

Morgan, Jones Stephen David, Robertson W. M, Talbot S, and Canada. Ministère de l'agriculture. Direction générale des communications., eds. Normes d'évaluation du persillé pour les carcasses de boeuf et de porc. Ottawa, Ont: Ministère de l'agriculture, 1992.

Clute, Mark. Food industry quality control systems. Boca Raton: Taylor & Francis, 2009.

Stauffer, John E. Quality assurance of food: Ingredients, processing, and distribution. Westport, Conn., USA: Food & Nutrition Press, 1988.

Puri, Subhash C. Statistical methods for food quality management. Ottawa, Ont: Agriculture Canada, 1989.

Erika, Kress-Rogers, and Brimelow Christopher J. B, eds. Instrumentation and sensors for the food industry. 2nd ed. Boca Raton: CRC Press, 2001.

Branch, Canada Health Products and Food. Our science, our health: A report from the Health Products and Food Branch, 2003 = Notre science, notre santé : un rapport de la direction générale des produits de santé et des aliments, 2003. Ottawa, Ont: Health Canada = Santé Canada, 2004.

M, Bourgeois C., Leveau J. Y, Linden G, and Multon J. L. 1938-, eds. Analysis and control methods for foods and agricultural products. New York: VCH, 1995.

1938-, Multon J. L., Stadelman William J, and Watkins Bruce A, eds. Analysis of food constituents. New York: Wiley-VCH, 1996.

G, Linden, ed. Analytical techniques for foods and agricultural products. New York: VCH, 1996.

Branch, Canada Health Products and Food. Our science, our health: A report from the Health Products and Food Branch, 2003. Ottawa: Health Canada, 2004.

Canada. Health Products and Food Branch. Our science, our health =: Notre science, notre santé. Ottawa: Health Canada, Health Products & Food Branch, 2004.

Microbiologie et qualité dans les industries agroalimentaires. Doin, 2002.

Puri, Subhash C. Méthodes statistiques pour la gestion de la qualité des aliments. 1989.

Clute, Mark. Food Industry Quality Control Systems. Taylor & Francis Group, 2008.

Clute, Mark. Food Industry Quality Control Systems. Taylor & Francis Group, 2008.

G, Snyder Francis, Université d'Aix-Marseille III. Centre d'études et de recherches internationales et communautaires., and Rencontre internationale des jeunes chercheurs (2e : 2002 : Aix-en-Provence, France), eds. International food security and global legal pluralism =: Sécurité alimentaire internationale et pluralisme juridique mondial : Francis Snyder (dir.). Bruxelles: Bruylant, 2004.

Auditing in the Food Industry: From Safety and Quality to Environmental and Other Audits. Elsevier Science & Technology, 2001.

Griffith, C., and M. Dillon. Auditing in the Food Industry: From Safety and Quality to Environmental and Other Audits. Elsevier Science & Technology, 2001.

(Editor), Mike Dillon, and Chris Griffith (Editor), eds. Auditing in the Food Industry: From Safety and Quality to Environmental and Other Audits. CRC, 2001.

Ray, Ramesh C., and Didier Montet. Food Traceability and Authenticity: Analytical Techniques. Taylor & Francis Group, 2017.

Ray, Ramesh C., and Didier Montet. Food Traceability and Authenticity: Analytical Techniques. Taylor & Francis Group, 2017.

Ray, Ramesh C., and Montet Didier. Food Traceability and Authenticity. Taylor & Francis Group, 2021.

Ray, Ramesh C., and Didier Montet. Food Traceability and Authenticity: Analytical Techniques. Taylor & Francis Group, 2017.

Codex Alimentarius Commission Procedural Manual. Food & Agriculture Organization of the United Nations, 2009.

Science and Strategies for Safe Food. Taylor & Francis Group, 2017.

Ghonkrokta, Surender S. Science and Strategies for Safe Food. Taylor & Francis Group, 2017.

Ghonkrokta, Surender S. Science and Strategies for Safe Food. Taylor & Francis Group, 2017.

Ghonkrokta, Surender S. Science and Strategies for Safe Food. Taylor & Francis Group, 2020.

Ghonkrokta, Surender S. Science and Strategies for Safe Food. Taylor & Francis Group, 2017.

Ghonkrokta, Surender S. Science and Strategies for Safe Food. Taylor & Francis Group, 2017.

Lindgreen, Adam, and Martin K. Hingley. Crisis of Food Brands: Sustaining Safe, Innovative and Competitive Food Supply. Taylor & Francis Group, 2016.

Lindgreen, Adam, and Martin K. Hingley. Crisis of Food Brands: Sustaining Safe, Innovative and Competitive Food Supply. Taylor & Francis Group, 2016.

Quality control for foods and agricultural products. New York: VCH, 1995.

Quality control for foods and agricultural products. New York: VCH, 1996.

Quality Control in the Food Industry (Food Science and Technology (Academic Press)). 2nd ed. Academic Pr, 1988.

Herschdoerfer, S. M. Quality Control in the Food Industry (Food Science and Technology (Academic Press)). 2nd ed. Academic Press, 1985.

Introduction To Advanced Food Processing Technologies. Taylor & Francis Inc, 2013.

Huang, Yanbo, A. Dale Whittaker, and Ronald E. Lacey. Automation for Food Engineering: Food Quality Quantization and Process Control (Crc Series in Contemporary Food Science). CRC, 2001.

Huang, Yanbo, A. Dale Whittaker, and Ronald E. Lacey. Automation for Food Engineering: Food Quality Quantization and Process Control. Taylor & Francis Group, 2001.

Huang, Yanbo, Ronald E. Lacey, A. Dale Whitaker, and Dale Whittaker. Automation for Food Engineering: Food Quality Quantization and Process Control. CRC Series in Contmporary Food Science. Taylor & Francis Group, 2001.

Huang, Yanbo, A. Dale Whittaker, and Ronald E. Lacey. Automation for Food Engineering: Food Quality Quantization and Process Control. Taylor & Francis Group, 2001.