HACCP : principles and applications /
Published by : Chapman & Hall, (New York :) Physical details: 212 pages ; 23 cm. ISBN:9781468488203.
Subject(s):
Food--Microbiology
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Food--Safety measures
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Food industry and trade--Quality control
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Chemistry
Year: 1992
List(s) this item appears in:
Fisheries 2019
| Item type | Current location | Call number | Status | Date due | Barcode |
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General Collection
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Fisheries Library General Stacks | FS 664.07 PIE (Browse shelf) | Available | 46052 | |
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General Collection
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Fisheries Library General Stacks | FS 664.07 PIE (Browse shelf) | Available | 45817 |
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| FS 664.02 SIN Introduction to food engineering / | FS 664.028 FOO Food preservation techniques / | FS 664.028 FOO Food preservation techniques / | FS 664.07 PIE HACCP : principles and applications / | FS 664.07 PIE HACCP : principles and applications / | FS 664.072 LAW Sensory evaluation of food : | FS 664.072 LAW Sensory evaluation of food : |
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