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Microorganisms in Foods Vol. 4 : Application of the Hazard Analysis Critical Control Point (HACCP) System to Ensure Microbiological Safety and Quality Book

Microorganisms in Foods Vol. 4 : Application of the Hazard Analysis Critical Control Point (HACCP) System to Ensure Microbiological Safety and Quality
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Microorganisms in Foods Vol. 4 : Application of the Hazard Analysis Critical Control Point (HACCP) System to Ensure Microbiological Safety and Quality, , Microorganisms in Foods Vol. 4 : Application of the Hazard Analysis Critical Control Point (HACCP) System to Ensure Microbiological Safety and Quality
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  • Microorganisms in Foods Vol. 4 : Application of the Hazard Analysis Critical Control Point (HACCP) System to Ensure Microbiological Safety and Quality
  • Written by author International Commission on Microbiological Specifications for Foods Staff
  • Published by Blackwell Science Inc, October 1988
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