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Micro-organisms 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 (ICMSF) of the International Union of Microbiological SocietiesMaterial type: TextTextLanguage: English Publication details: Oxford Blackwell Scientific Publications, 1989 Description: 357pISBN: 0632021810Subject(s): Food Contaminants | Food Industry and Trade-qualitycontr ol | Food Industry andTrade-sanitation | Food Microbiology | Microorganism,Food-examination methodsNLM classification: QW 85: N89M: INT
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Books Books WHO Library
QW 85: N89M: INT (Browse shelf(Opens below)) Available 244

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