Food hygiene, microbiology, and HACCP
By: S.J. Forsythe and P.R. Hayes.
Contributors: Hayes, P. R.; Hayes, P. R.
Edition: 3rd ed.
Series: A Chapman & Hall food science book
Publisher: Aspen Publishers; Springer
Published: 1998
Place of publication: Gaithersburg, Md
Language: eng
Number of pages: 449
Subjects: Food handling.; Food -- Microbiology.; Food service -- Sanitation.; Food service -- Safety measures.
Notes: Includes bibliographical references and index.
Rev. ed of: Food hygiene, microbiology, and HACCP / P.R. Hayes.