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Manual of food quality control. Volume 4. Rev. 1 : Microbiological analysis by Series: FAO Food and Nutrition Paper ; No. 14/4
Edition: 1st revision
Publication details: Food and Agriculture Organization of the United Nations (FAO), 1992
Availability: Items available for loan: CAFRE Loughry Library (1)Location, call number: QR115.

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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
Publication details: Rome : Food and Agriculture Organization of the United Nations (FAO), 1998
Availability: Items available for loan: CAFRE Loughry Library (1)Location, call number: TX531.

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