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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 Foods.

Publication details: Blackwell Scientific, 1988Availability: Items available for loan: CAFRE Loughry Library (1) . Location(s): Call number: QR115 MIC.

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Micro-organisms in foods: sampling for microbiological analysis. Volume 2: principles and general applications

by International Commission on Microbiological Specifications for Foods.

Publication details: Oxford: Blackwell Scientific, 1986Availability: Items available for loan: CAFRE Loughry Library (1) . Location(s): Call number: QR115 MIC.

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