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Microorganisms in foods 4 : application of the hazard analysis critical control point (HACCP) system to ensure microbiological safety and quality

Microorganisms in foods 4 : application of the hazard analysis critical control point (HACCP) system to ensure microbiological safety and quality - Blackwell Scientific, 1988

ISBN: 0632026510

Subjects--Topical Terms:
Food safety
Microbiological safety
Food hygiene
Food industry
Food microbiology
Food processing
Food production
Hazard analysis

Subjects--Facted Index Terms:
Food processing, food research, food technology

LC Class. No.: QR115

Dewey Class. No.: 664.07

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