Microorganisms in foods 4 : application of the hazard analysis critical control point (HACCP) system to ensure microbiological safety and quality.
Material type:![Text](/opac-tmpl/lib/famfamfam/BK.png)
- 0632026510
- Application of the hazard analysis critical control point (HACCP) system to ensure microbiological safety and quality [Other title]
- 664.07
Item type | Current library | Call number | Copy number | Status | Date due | Barcode |
---|---|---|---|---|---|---|
General Lending | Carlow Campus Library General Lending | 664.07 (Browse shelf(Opens below)) | 1 | Available | 23448 | |
General Lending | Carlow Campus Library General Lending | 664.07 (Browse shelf(Opens below)) | 1 | Available | 23447 |
Browsing Carlow Campus Library shelves, Shelving location: General Lending Close shelf browser (Hides shelf browser)
42.27