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Microorganisms in foods 4 : application of the hazard analysis critical control point (HACCP) system to ensure microbiological safety and quality. Application of the hazard analysis critical control point (HACCP) system to ensure microbiological safety and quality. - Oxford : Blackwell Scientific, 1988. - xiv, 357 p. ; 23cm. - Microorganisms in Foods 4. .

ISBN: 0632026510

Subjects--Topical Terms:
Food--Microbiology--Technique.
Food industry and trade--Quality control.
Food industry and trade--Sanitation.
Food contamination.

Dewey Class. No.: 664.07