Certification Of Origin
Mostrando 13-17 de 17 artigos, teses e dissertações.
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13. Definition of the optimum modal transportation for purchased components in a brazilian aeronautical company. / Definição do modal de transporte ótimo para componentes comprados numa empresa aeronáutica brasileira.
The present paper aims to define an optimum modal of transportation for acquired components used to supply the production line in a Aeronautical Company, based on the lowest logistic cost. Due to the caracteristics of such material and the special requirements of the Governamental agencies as well as the specific agencies that rule the aeronautical industria
Publicado em: 2006
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14. Explorando o Potencial de Uso do 'Made in...' no Brasil / Exploring the Potential of 'Made in ...' Brazil
This report presents the key characteristics of Country of Origin from the Strategic Planning and Marketing viewpoints. The basic concepts are reviewed as well as two emblematic experiences: the well-known case of Champagne from France and the certification efforts concerning Patagonia-produced mutton. In addition, an exploratory study was conducted among a
Publicado em: 24/11/2005
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15. Impacto da certificação florestal nas condições de trabalho no complexo florestal.
This assignment has as aim to analyze the impact of forest certification about the work conditions of forest workers. Its believed that, although the origin of forest certification had been conditioned by market factors, its social worries are producing effect at companies that adopted it. In this assignment will be described the formation of forest complex,
Publicado em: 2003
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16. Uma anÃlise do processo de manutenÃÃo do Certificado de Qualidade ISO 9001 em empresas brasileiras
Nowadays, having the demands of a new worldwide market, quality started to be part of the strategic decisions from worldwide important organizations. So, a new experience has been, currently, very common, wich is to obtain the Certificate of Quality by getting a model of Assurance, for instance, ISO 9000:1994 standards. However, getting only the Certificate
Publicado em: 2001
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17. Registered Designation of Origin Areas of Fermented Food Products Defined by Microbial Phenotypes and Artificial Neural Networks
Cheese produced from raw ewes’ milk and chouriço, a Portuguese dry fermented sausage, are still produced in a traditional way in certain regions of Portugal by relying on colonization by microbial populations associated with the raw materials, equipment, and local environments. For the purpose of describing the product origins and types of these fermented
American Society for Microbiology.