Food safety management in bakeries through hazard analysis and critical control point system: manual for technical personnel of bakeries.
Material type:
TextLanguage: English Publication details: New Delhi Food Safety Programme, MOH&FW, 2005 Description: 160pSubject(s): Food - Safety measures | Food Aditives | Food AnalysisNLM classification: WA 712 2005FO
| Item type | Current library | Call number | Status | Date due | Barcode |
|---|---|---|---|---|---|
Books
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WHO Library | WA 712 2005FO (Browse shelf(Opens below)) | Available | 9015 |
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