Microorganisms in foods 4 : application of the hazard analysis critical control point (HACCP) system to ensure microbiological safety and qualityPublication details: Blackwell Scientific, 1988ISBN: 0632026510Subject(s): Food safety | Food processing, food research, food technology | Microbiological safety | Food hygiene | Food industry | Food microbiology | Food processing | Food production | Hazard analysisDDC classification: 664.07 LOC classification: QR115
|Item type||Current library||Call number||Copy number||Status||Date due||Barcode|
|Book - Standard loan||
CAFRE Loughry Library
|QR115 MIC (Browse shelf (Opens below))||1||Available||110405|
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