Umsetzung eines HACCP-Konzeptes zur Beherrschung mikrobiologischer Hazards bei der Bratwurstherstellung /
| Main Author: | |
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| Format: | Thesis Book |
| Language: | German |
| Published: |
[Place of publication not identified] :
[publisher not identified],
2001.
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| Item Description: | Summary in English. |
|---|---|
| Physical Description: | 182 pages |
| Bibliography: | Includes bibliographical references (pages 174-182). |