Title: HACCP user's manual
First published: 1998
Subjects: Food, Safety measures, Quality control, Food industry and trade, Microbiology, Food, microbiology, Food handling, Food adulteration and inspection, Food, analysis, Food, composition, Hazard Analysis and Critical Control Point (Food safety system), Biology & life sciences, Agricultural sciences, Consumer industries, Biology
LC classification: QR115 .C67 1998