{"title":"UNE-EN-ISO 9000系列标准(ISO 9000系列标准)","authors":"C. A. Calleja","doi":"10.1080/11358129709487574","DOIUrl":null,"url":null,"abstract":"","PeriodicalId":11033,"journal":{"name":"CyTA - Journal of Food","volume":"113 1","pages":"139-144"},"PeriodicalIF":2.0000,"publicationDate":"1997-12-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":"0","resultStr":"{\"title\":\"NORMAS UNE-EN-ISO DE LA SERIE 9000 (NORMAS ISO DE LA SERIE 9000)\",\"authors\":\"C. A. Calleja\",\"doi\":\"10.1080/11358129709487574\",\"DOIUrl\":null,\"url\":null,\"abstract\":\"\",\"PeriodicalId\":11033,\"journal\":{\"name\":\"CyTA - Journal of Food\",\"volume\":\"113 1\",\"pages\":\"139-144\"},\"PeriodicalIF\":2.0000,\"publicationDate\":\"1997-12-01\",\"publicationTypes\":\"Journal Article\",\"fieldsOfStudy\":null,\"isOpenAccess\":false,\"openAccessPdf\":\"\",\"citationCount\":\"0\",\"resultStr\":null,\"platform\":\"Semanticscholar\",\"paperid\":null,\"PeriodicalName\":\"CyTA - Journal of Food\",\"FirstCategoryId\":\"97\",\"ListUrlMain\":\"https://doi.org/10.1080/11358129709487574\",\"RegionNum\":4,\"RegionCategory\":\"农林科学\",\"ArticlePicture\":[],\"TitleCN\":null,\"AbstractTextCN\":null,\"PMCID\":null,\"EPubDate\":\"\",\"PubModel\":\"\",\"JCR\":\"Q3\",\"JCRName\":\"FOOD SCIENCE & TECHNOLOGY\",\"Score\":null,\"Total\":0}","platform":"Semanticscholar","paperid":null,"PeriodicalName":"CyTA - Journal of Food","FirstCategoryId":"97","ListUrlMain":"https://doi.org/10.1080/11358129709487574","RegionNum":4,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":null,"EPubDate":"","PubModel":"","JCR":"Q3","JCRName":"FOOD SCIENCE & TECHNOLOGY","Score":null,"Total":0}
期刊介绍:
CyTA – Journal of Food is an Open Access journal that publishes original peer-reviewed research papers dealing with a wide range of subjects which are essential to the food scientist and technologist. Topics include: chemical analysis of food; additives and toxins in food; sensory, nutritional and physiological aspects of food; food microbiology and biotechnology; changes during the processing and storage of foods; effect of the use of agrochemicals in foods; quality control in food; and food engineering and technology.