Works matching IS 1986602X AND DT 2012 AND VI 3 AND IP 3/4
Results: 6
KNOWLEDGE OF EMPLOYEES IN RESTAURANTS ABOUT THE MEANS AND APPLICATION OF HACCP.
- Published in:
- Quality of Life: A Multi-Disciplinary Journal of Food Science, Environmental Science & Public Health, 2012, v. 3, n. 3/4, p. 76, doi. 10.7251/QOL1203076G
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- Publication type:
- Article
VALUE ORIENTATIONS AND QUALITY OF LIFE.
- Published in:
- Quality of Life: A Multi-Disciplinary Journal of Food Science, Environmental Science & Public Health, 2012, v. 3, n. 3/4, p. 88, doi. 10.7251/QOL1203088DJ
- By:
- Publication type:
- Article
DETERMINATION OF SPECIATION AND BIOAVAILABILITY OF COPPER IN THE LAKE MODRAC WITH GEOCHEMICAL BIOTIC LIGAND MODEL (BLM).
- Published in:
- Quality of Life: A Multi-Disciplinary Journal of Food Science, Environmental Science & Public Health, 2012, v. 3, n. 3/4, p. 65, doi. 10.7251/QOL1203065DJ
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- Publication type:
- Article
AIMS, SCOPE AND EDITORIAL BOARD.
- Published in:
- Quality of Life: A Multi-Disciplinary Journal of Food Science, Environmental Science & Public Health, 2012, v. 3, n. 3/4, p. 49
- Publication type:
- Article
QUALITY INDICATORS OF SNAIL MEAT GROWN IN DIFFERENT CONDITIONS.
- Published in:
- Quality of Life: A Multi-Disciplinary Journal of Food Science, Environmental Science & Public Health, 2012, v. 3, n. 3/4, p. 55, doi. 10.7251/QOL1203055S
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- Publication type:
- Article
INFLUENCE OF TEMPERATURE AND HEAT TREATMENT REGIME ON CHEMICAL PROPERTIES OF PORK MEAT.
- Published in:
- Quality of Life: A Multi-Disciplinary Journal of Food Science, Environmental Science & Public Health, 2012, v. 3, n. 3/4, p. 49, doi. 10.7251/QOL1203049V
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- Publication type:
- Article