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