Setting HACCP critical limits for the precooking CCP of commercially processed tuna / John DeBeer ... [et al.].

Contributor(s): DeBeer, John [author.]Call Number: ARTICLE (Eng) Material type: ArticleArticleSubject(s): Hazard Analysis and Critical Control Point (Food safety system) | Food -- Safety measures | Food industry and trade -- Quality control In: Food Protection Trends 37 (3) 2017 : 176-188
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YS2017 M09

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