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

 -  Blackwell Scientific,  1988 
<br/><br/><label>ISBN: </label>0632026510 
<br/><br/><label>Subjects--Topical Terms: </label><br/>Food safety<br/>Microbiological safety<br/>Food hygiene<br/>Food industry<br/>Food microbiology<br/>Food processing<br/>Food production<br/>Hazard analysis
<br/><br/><label>Subjects--Facted Index Terms: </label><br/>Food processing, food research, food technology
<br/><br/><label>LC Class. No.: </label>QR115 
<br/><br/><label>Dewey Class. No.: </label>664.07