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

By: International Commission on Microbiological Specifications for FoodsPublication 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
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