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BJL CLASSMARK
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Record:
Corporate Author
International Commission on Microbiological Specifications for Foods.
Title
Microorganisms in foods 4 : application of the hazard analysis critical control point (HACCP) system to ensure microbiological safety and quality.
Alternative Title
Microorganisms in food four
Application of the hazard analysis critical control point (HACCP) system to ensure microbiological safety and quality
Publication Info
Oxford : Blackwell Scientific Publications, 1989.
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LOCATION
SHELVED AT
LOAN TYPE
STATUS
BJL 3rd Floor
QR 115 I6
8 WEEK LOAN
AVAILABLE
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Descript
357p.
ISBN
0632026510
0632021810
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Corporate Author
International Commission on Microbiological Specifications for Foods.
Subject
Food -- Microbiology.
Food industry and trade -- Sanitation.
Food industry and trade -- Quality control.
Alternative Title
Microorganisms in food four
Application of the hazard analysis critical control point (HACCP) system to ensure microbiological safety and quality
Descript
357p.
ISBN
0632026510
0632021810
Corporate Author
International Commission on Microbiological Specifications for Foods.
Subject
Food -- Microbiology.
Food industry and trade -- Sanitation.
Food industry and trade -- Quality control.
Alternative Title
Microorganisms in food four
Application of the hazard analysis critical control point (HACCP) system to ensure microbiological safety and quality
LOCATION
SHELVED AT
LOAN TYPE
STATUS
BJL 3rd Floor
QR 115 I6
8 WEEK LOAN
AVAILABLE
Subject
Food -- Microbiology.
Food industry and trade -- Sanitation.
Food industry and trade -- Quality control.
Descript
357p.
ISBN
0632026510
0632021810
Persistent link to this item
Click link and copy URL from browser navigation toolbar
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