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Using HACCP to control organic chemical hazards in food wholesale, distribution, storage and retail

✍ Scribed by Karl Ropkins; Angus J Beck

Book ID: 117616888
Publisher: Elsevier Science
Year: 2003
Tongue: English
Weight: 505 KB
Volume: 14
Category: Article
ISSN: 0924-2244
DOI: 10.1016/s0924-2244(03)00057-8

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