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Application of the hazard analysis critical control point (HACCP) system to ensure microbiological safety and quality /
Material type:
TextSeries: Microorganisms in food ; 4Publisher: Oxford: Blackwell Scientific Publications, 1988Description: xiv, 357 pages: illustration ; 23cmContent type: - text
- unmediated
- volume
- 0632026510
| Item type | Current library | Call number | Copy number | Status | Date due | Barcode | |
|---|---|---|---|---|---|---|---|
| Open Shelf | NIH Library NIH Library | QW85 int 1988 (Browse shelf(Opens below)) | 1 | Available | BK00002082 |
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| QW85 hay 1992 Food microbiology and hygiene | QW85 hut 2006 Microbiology and technology of fermented foods/ | QW85 int 1986 Sampling for microbiological analysis : Principles and specific applications / | QW85 int 1988 Application of the hazard analysis critical control point (HACCP) system to ensure microbiological safety and quality / | QW85 jay 1970 Modern food microbiology | QW85 kra 1992 Psychrotrophic bacteria in foods : Diseases and spoilage | QW85 lon 1971 Sanitary techniques in food service |
Acc. No. 110136
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