The use of hazard analysis critical control point (HACCP) principles in food control / FAO of the United Nations.
Material type: BookSeries: FAO food and nutrition paper ; 58. Publisher: Rome : FAO of the United Nations, 1995Description: [various pagings].ISBN: 9251034974.Subject(s): Food -- Analysis | Food industry and trade -- Quality control | Food microbiology | Food -- Safety measuresNo physical items for this record
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