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Setting HACCP critical limits for the precooking CCP of commercially processed tuna /

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

YS2017 M09

Subjects--Local Terms:
Hazard Analysis and Critical Control Point (Food safety system)
Food
Food industry and trade

Call Number: ARTICLE (Eng)

Source: Food Protection Trends 37 (3) 2017 : 176-188 1541-9576

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