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1.
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Student Chapters:Requirements,activities,and their role in the Institute of Food Technologists by
Material type: Text Text; Format: print ; Literary form: Not fiction
Publication details: September 1974
In: Food Technology
Availability: Items available for loan: BCAS Library (1).

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2.
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The HACCP Concept and Microbiological Hazard Categories by
Material type: Text Text; Format: print ; Literary form: Not fiction
Publication details: September 1974
In: Food Technology
Availability: Items available for loan: BCAS Library (1).

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3.
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Microbiological Critical Control Points in Frozen Foods by
Material type: Text Text; Format: print ; Literary form: Not fiction
Publication details: September 1974
In: Food Technology
Availability: Items available for loan: BCAS Library (1).

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4.
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Microbiological Critical Control Points in Canned Foods by
Material type: Text Text; Format: print ; Literary form: Not fiction
Publication details: September 1974
In: Food Technology
Availability: Items available for loan: BCAS Library (1).

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5.
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How FDA Uses HACCP by
Material type: Text Text; Format: print ; Literary form: Not fiction
Publication details: September 1974
In: Food Technology
Availability: Items available for loan: BCAS Library (1).

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6.
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Microbiological Food Hazards Today - Based on Epidemiological Information by
Material type: Text Text; Format: print ; Literary form: Not fiction
Publication details: September 1974
In: Food Technology
Availability: Items available for loan: BCAS Library (1).

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