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HACCP : principles and applications /

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Bibliographic Details
Corporate Author: Institute of Food Technologists. Continuing Education Committee
Other Authors: Pierson, Merle D., Corlett, Donald A.
Format: Book
Language:English
Published: New York : Van Nostrand Reinhold, [1992]
Subjects:
Food Microbiology.
Food-Processing Industry > standards.
Food Handling > standards.
Quality Control.
Equipment Safety.
Description
Item Description:"Based on a short course developed and presented by the Continuing Education Committee of the Institute of Food Technologists."
"An AVI book."
Physical Description:x, 212 pages : illustrations ; 24 cm.
Bibliography:Includes bibliographical references and index.
ISBN:0442009895