Guidelines for the establishment of hazard analysis critical point control: Technical Manual No 19 of the Campden Food and Drink Research Association, Chipping Campden, Glos., GL55 6LD, UK. A4, 53pp., £20.00 (Members), £40.00 (others)

✍ Scribed by Ronald Jowitt

• Book ID: 103633710
• Publisher: Elsevier Science
• Year: 1993
• Tongue: English
• Weight: 199 KB
• Volume: 19
• Category: Article
• ISSN: 0260-8774
• DOI: 10.1016/0260-8774(93)90029-j