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Food quality and safety systems: a training manual on food hygiene and the Hazard Analysis and Critical Control Point (HACCP) system

By: Food and Agriculture Organization (FAO)Publication details: Rome : Food and Agriculture Organization of the United Nations (FAO), 1998ISBN: 9251041156Subject(s): Food safety | Food safety | Hazard analysis | Food quality | Food hygiene | Training manualsDDC classification: 664.907
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Item type Current library Call number Copy number Status Date due Barcode
Book - Standard loan CAFRE Loughry Library TX531 (Browse shelf(Opens below)) 1 Available 152722

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