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The use of hazard analysis critical control point (HACCP) principles in food control

The use of hazard analysis critical control point (HACCP) principles in food control /by FAO - Rome : FAO, 1995. - c.a. 50 p. - Alimentación y nutrición ; 58 . - FAO . - Alimentacion y nutricion ; 58 .

ISBN: 9251034974

LCCN: 76355

Subjects--Topical Terms:
Alimentos--Análisis.
Alimentos--Calidad.
Alimentos--Control.

Dewey Class. No.: 641 / F3 v.58

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