Microorganisms in foods 4 : application of the hazard analysis critical control point (HACCP) system to ensure microbiological safety and quality.

By:

Material type: Text

TextSeries: Microorganisms in Foods 4Publication details: Oxford : Blackwell Scientific, 1988.Description: xiv, 357 p. ; 23cmISBN:

Other title:

Application of the hazard analysis critical control point (HACCP) system to ensure microbiological safety and quality [Other title]

Subject(s):

DDC classification:

Holdings
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

42.27