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	1.	No cover image available Application of HACCP to Ready - to - Eat Chilled Foods:The Hazard Analysis Critical Point system offers the highest degree of food safety for chilled foods prepared in foodservice and food - market establishments by Frank L Bryan Material type: Text; Format: print ; Literary form: Not fiction Publication details: July 1990 In: Food Technology Availability: Items available for loan: BCAS Library (1). Place hold Add to cart (remove)

	2.	No cover image available Hazard Analysis of Food service Operations by Frank L Bryan Material type: Text; Format: print ; Literary form: Not fiction Publication details: February 1981 In: Food Technology Availability: Items available for loan: BCAS Library (1). Place hold Add to cart (remove)

	3.	No cover image available Microbiological Food Hazards Today - Based on Epidemiological Information by Frank L Bryan Material type: Text; Format: print ; Literary form: Not fiction Publication details: September 1974 In: Food Technology Availability: Items available for loan: BCAS Library (1). Place hold Add to cart (remove)

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