Guidelines for establishment of hazard analysis critical control point
Series: HACCP Technical Manual ; No. 19Publication details: Campden and Chorleywood Food Research Association, 1987Subject(s): Food safetyLOC classification: TX531Item type | Current library | Call number | Copy number | Status | Date due | Barcode |
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Book - Standard loan | CAFRE Loughry Library | TX 531 CAM/PAM (Browse shelf(Opens below)) | 1 | Available | 153559 |
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