Application of the hazard analysis critical control point (HACCP) system to ensure microbiological safety and quality (Microorganisms in foods)

International Commission on Microbiological Specifications for Foods (ICMSF)

ISBN 10: 0632021810 ISBN 13: 9780632021819
Published by DA Information Services, 1988
Language: English
Condition: Used - Good Hardcover

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Used - Hardcover

Condition: Used - Good

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