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Hazard Analysis and Critical Control Point [HACCP]: Principles and Applications

Tersimpan di:
Main Authors: Pierson, Merle D., Corlett Jr, Donald A.
Format: Book
Terbitan: Chapman & Hall , 1992
Subjects:
Food industry and trade > Quality control
Food > Safety measures
Food > Microbiology
Hazard Analysis and Critical Control Point (Food s
664.07
Online Access: https://slims.bakrie.ac.id:443/index.php?p=show_detail&id=2073
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Lihat Juga

  • Quality Control In The Food Industry
    Terbitan: (1987)
  • Quality Control In The Food Industry Volume 3
    Terbitan: (1986)
  • Penerapan Dokumen Hazard Analysis and Critical Control Point (HACCP) pada Good Manufacturing Practices (GMP) (Studi Kasus pada Produksi Maltosa PT. XYZ, Pasuruan, Jawa Timur)
    oleh: Hermansyah, Muhammad
    Terbitan: (2013)
  • HACCP : Principles and application
    oleh: WIRYO, Hananto
    Terbitan: (1992)
  • Quality Control in the Food Industry
    oleh: S.M. Herschdoerfer
    Terbitan: (1987)

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