International Commission on Microbiological Specifications for Foods. (1988). Application of the hazard analysis critical control point (HACCP) system to ensure microbiological safety and quality. Blackwell Scientific.
Chicago Style (17th ed.) CitationInternational Commission on Microbiological Specifications for Foods. Application of the Hazard Analysis Critical Control Point (HACCP) System to Ensure Microbiological Safety and Quality. Oxford ; Boston: Blackwell Scientific, 1988.
MLA (9th ed.) CitationInternational Commission on Microbiological Specifications for Foods. Application of the Hazard Analysis Critical Control Point (HACCP) System to Ensure Microbiological Safety and Quality. Blackwell Scientific, 1988.
Warning: These citations may not always be 100% accurate.