Application of the hazard analysis critical control point (HACCP) system to ensure microbiological safety and quality / International Commission on Microbiological Specifications for Foods
Corporate Author (Secondary) International Commission on Microbiological Specifications for Foods. Country Reino Unido. Publication Oxford : Blackwell, imp. 1995 Description XIV, 357 p. ; 23 cm Series Microorganisms in foods , 4) ISBN 0-632-02651-0 CDU 579.67 664| Item type | Current location | Call number | Status | Date due | Barcode | Item holds |
|---|---|---|---|---|---|---|
| Monografia | Biblioteca de Engenharia Biológica | BEB 579.67 - A | Indisponível | Not available | 201539 |
Total holds: 0
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