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HACCP: a practical approach by Sara Mortimore and Carol Wallace
Material type:
TextSeries: Practical Approaches to Food Control and Food Quality SeriesPublication details: London ; Chapman & Hall ; 1997 Description: "xviii, 296p."; 23cmISBN: 0-412-57020-3Subject(s): HACCPDDC classification: 664.907
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Fisheries College and Research Institute, Thoothukudi | 664.907 MOR (Browse shelf(Opens below)) | Available | 11555 |
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| 664.7525 CAM Practical cookery for level 2 NVO and apprenticeships | 664.9 PEA Production and processing of healthy meat, poultry and fish products | 664.9 TOL Meat biotechnology | 664.907 MOR HACCP: a practical approach | 664.907 MUK HACCP: concepts in seafood industry | 664.9072 NOL Safety analysis of foods of animal origin | 664.9072 NOL Safety analysis of foods of animal origin |
Includes references and index.
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