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Controlling organic chemical hazards in food manufacturing: A hazard analysis critical control points (HACCP) approach

✍ Scribed by Ropkins, K. ;Beck, A. J.

Publisher: John Wiley and Sons
Year: 2002
Tongue: English
Weight: 328 KB
Volume: 46
Category: Article
ISSN: 0027-769X
DOI: 10.1002/1521-3803(20020701)46:4<258::aid-food258>3.0.co;2-2

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