Cover Image

Application of the hazard analysis critical control point (HACCP) system to ensure microbiological safety and quality /

Bibliographic Details
Corporate Author: International Commission on Microbiological Specifications for Foods
Format: Book
Language:English
Published: Oxford ; Boston : Blackwell Scientific, 1988.
Series:Microorganisms in foods ; 4.
Subjects:
Food Microbiology.
Food Handling > standards.
Food-Processing Industry > standards.
Description
Physical Description:xiv, 357 pages : illustrations ; 24 cm.
Bibliography:Includes bibliographical references and index.
ISBN:0632021810