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Label rouge certification procedures for fish products in France
Loréal, H.; Falconnet, F. (2003). Label rouge certification procedures for fish products in France, in: Luten, J.B. et al. Quality of fish from catch to consumer: Labelling, monitoring and traceability. pp. 327-334
In: Luten, J.B.; Oehlenschläger, J.; Ólafsdóttir, G. (2003). Quality of fish from catch to consumer: Labelling, monitoring and traceability. Wageningen Academic Publishers: The Netherlands. ISBN 90-769981-4-0; e-ISBN 978-90-8686-510-9. 445 pp. https://dx.doi.org/10.3920/978-90-8686-510-9, more
Authors  Top 
  • Loréal, H.
  • Falconnet, F.
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