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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.

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