Guidelines for establishment of hazard analysis critical control point

By: Campden and Chorleywood Food Research AssociationSeries: HACCP Technical Manual ; No. 19Publication details: Campden and Chorleywood Food Research Association, 1987Subject(s): Food safetyLOC classification: TX531
Star ratings
    Average rating: 0.0 (0 votes)
Holdings
Item type Current library Call number Copy number Status Date due Barcode
Book - Standard loan CAFRE Loughry Library TX 531 CAM/PAM (Browse shelf(Opens below)) 1 Available 153559

There are no comments on this title.

to post a comment.

Powered by Koha