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Guidelines to the establishment of hazard analysis critical control point (HACCP) by Series: Campden and Chorleywood Food Research Association Technical Manual ; 19
Publication details: Campden Food and Drink Research Association, 1988
Availability: Items available for loan: CAFRE Loughry Library (1)Location, call number: TX531CAM/PAM.

The microbiological safety of sous-vide processing by Series: Campden and Chorleywood Food Research Association Technical Manual ; No. 39
Publication details: Campden Food and Drink Research Association, 1992
Availability: Items available for loan: CAFRE Loughry Library (1)Location, call number: TP493 BET/PAM.

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