Micro-organisms in foods 4: Application of the Hazard Analysis Critical Control Point (HACCP) system to ensure microbiological safety and quality.
Material type: TextLanguage: 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: INTItem type | Current library | Call number | Status | Date due | Barcode |
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Books | WHO Library | QW 85: N89M: INT (Browse shelf(Opens below)) | Available | 244 |
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