Use of hazard analysis critical control point (HACCP) principles in food control

By:

Food and Agriculture Organization of the Unisted Nations

Material type: Text

TextLanguage: ENG Publication details: Rome Food and Agriculture Organization of the Unisted Nations 1995Description: 75pISBN:

92-5-103497-4

DDC classification:

363.192 FAO

Tags from this library: No tags from this library for this title. Log in to add tags.

Average rating: 0.0 (0 votes)

Holdings
Item type	Current library	Call number	Copy number	Status	Barcode
GENERAL	University of Agricultural Sciences, Dharwad	363.192/FAO	1	Available	74249

Food and Agriculture Organization of the Unisted Nations: Use of hazard analysis critical control point (HACCP) principles in food control. Rome. Food and Agriculture Organization of the Unisted Nations, 1995. 92-5-103497-4 Rs. 12.00--(363.192FOO)

ENGLISH

There are no comments on this title.

to post a comment.

Place hold
Print
Cite
Add to your cart (remove)
Save record
BIBTEX Dublin Core MARCXML MARC (non-Unicode/MARC-8) MARC (Unicode/UTF-8) MARC (Unicode/UTF-8, Standard) MODS (XML) RIS ISBD
More searches

Search for this title in:
Other Libraries (WorldCat) Other Databases (Google Scholar) Online Stores (Bookfinder.com) Open Library (openlibrary.org)