An edition of HACCP
(1999)
HACCP
a systematic approach to food safety : a comprehensive manual for developing and implementing a hazard analysis and critical control point plan
3. ed.
by D. T. Bernard and K. E. Stevenson
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Levnedsmiddelindustri, Fødevareindustri, Levnedsmiddelkonservering, Fødevarekonservering, Levnedsmiddelkontrol, Fødevarekontrol, Food inspection, Food safety, Foods, Analytical methods, HACCP, Food adulteration and inspection, Food industry and trade, Sanitation, Food handling, Safety measures, Food, Microbiology, Hazard Analysis and Critical Control Point (Food safety system)| Edition | Availability |
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HACCP: a systematic approach to food safety : a comprehensive manual for developing and implementing a hazard analysis and critical control point plan
1999, Food Processors Institute
in English
- 3. ed.
0937774391 9780937774397
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| January 12, 2022 | Created by ImportBot | import new book |