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http://www.fao.org/docrep/012/i1111e/i1111e01.pdf
It provides guidance on the hygienic production and handling of whole egg, egg albumen, egg yolk and other products intended for human consumption, and practices relating to premises, equipment and personnel used or engaged in the production of these products.
Originador(es): World Health Organization. Regional Office for Europe. European Centre for Environment and Health, Rome Division - WHO / EURO / ECEH
Recurso adicionado em:
23/08/2000
Objetivo:
Prevent deterioration in the quality of eggs in shell intended for egg products.
Idiomas disponíveis:
Inglês
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