TY  - BOOK
ED  - International Commission on Microbiological Specifications for Foods
TI  - Application of the hazard analysis critical control point(HACCP) system to ensure microbiological safety and quality
SN  - 0632021810
PY  - 1988///
CY  - Oxford
PB  - Blackwell Scientific Publications
KW  - Food
KW  - Microbiology
KW  - Food industry and trade
KW  - Sanitation
KW  - Quality control
ER  -