Microorganisms in foods 4, Application of the hazard analysis critical control point (HACCP) system to ensure microbiological safety and quality.
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| Corporate Author: | |
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| Format: | Book |
| Language: | English |
| Published: |
Oxford :
Blackwell Scientific,
1988
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| Subjects: | |
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Pilkington Library - Pilkington Main Collection
| Shelfmark: |
576.163/MIC |
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| Copy [0400302659] | Available |