Refrigerated Foods and Use of Hazard Analysis and Critical Control Point Principles:Use of HACCP can reduce the microbiological risks of traditional and new generation refrigerated foods

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Material type: Text

TextPublication details: February 1989Description: 91 In: Food Technology

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Holdings
Item type	Current library	Call number	Vol info	Status	Date due	Barcode
Journal Articles	BCAS Library		43;2	Available		JA02369

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