Microorganisms in foods. v. 4: Application of the hazard analysis critical control point (HACCP) system to ensure microbiological safety and quality
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| Format: | Texto biblioteca |
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Oxford (UK) Blackwell
1988
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| Subjects: | FOOD HYGIENE, MICROBIOLOGY, CRITICAL PATH ANALYSIS, RISK, FOOD TECHNOLOGY, FOOD INSPECTION, QUALITY CONTROLS, FOOD INDUSTRY, HOUSEHOLDS, HYGIENE DES ALIMENTS, MICROBIOLOGIE, HIGIENE DE LOS ALIMENTOS, MICROBIOLOGIA, ANALYSE DU CHEMIN CRITIQUE, RISQUE, TECHNOLOGIE ALIMENTAIRE, INSPECTION DES ALIMENTS, CONTROLE DE QUALITE, INDUSTRIE ALIMENTAIRE, MENAGE, ANALISIS DEL CAMINO CRITICO, RIESGO, TECNOLOGIA DE LOS ALIMENTOS, INSPECCION DE LOS ALIMENTOS, CONTROL DE CALIDAD, INDUSTRIA ALIMENTARIA, HOGARES, |
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