A comprehensive review of the implementation of hazard analysis critical control point (HACCP) to the production of flour and flour-based products / Ioannis S. Arvonitoyannis and Athina Traikou

By: Arvanitoyannis, Ioannis SContributor(s): Traikou, AthinaCall Number: IF 130 (19) Material type: ArticleArticleSubject(s): HACCP -- IF In: Critical Reviews in Food Science and Nutrition 45 (5) 2005 : 327-370
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YI2006 M5 D01

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