Application of the hazard analysis critical control point (HACCP) system to ensure microbiological safety and quality.

By: Material type: TextTextSeries: Microorganisms in foods ; 4.Publication details: Blackwell Scientific, 1988.Subject(s): DDC classification:
  • 664.07 19
LOC classification:
  • QR115
Item type Home library Call number Status Date due Barcode Item holds
Two Week Loan Two Week Loan College Lane Learning Resources Centre Main Shelves 576.163 INT (Browse shelf(Opens below)) Available 4405396840
Total holds: 0