HACCP
Subtitle: principles and applications : based on a short course developed and presented by the Continuing Education Committee of the Institute of Food Technologists
By: edited by Merle D. Pierson and Donald A. Corlett, Jr.
Contributors: Pierson, Merle D.; Corlett, Donald A.; Institute of Food Technologists. Continuing Education Committee.
Publisher: Chapman & Hall
Published: 1992
Place of publication: New York; London
Language: eng
Number of pages: 212
Subjects: Food -- Microbiology.; Food Industry and Trade -- Quality control.; Food -- Safety measures.
Other titles: Hazard Analysis and Critical Control Point (HACCP).
Notes: Bibliographies.