Programme : 20 Novembre : Session 1: Controls and the HACCP of microbiological character Session 2: Yeast and the Repercussions of its Metabolic Behavior. 21 Novembre : Session 3: Bacteria and the Factors of Quality and Food Safety. Session 4: Microbiology Practices in the Cellar Pour plus d'informations : Organisation : Institut Català de la Vinya i el Vi C/ Amàlia Soler, 27 SP-08720 Vilafranca del Penedès (Barcelona) ESPAGNE Tel: +34 93 890 0211 Fax: +34 93 890 0354 |