TY  - BOOK
TI  - A simple guide to understanding and applying the hazard analysis critical control point concept (HACCP)
SN  - 0944398189
PY  - 1993///
CY  - Washington, DC: 
PB  - International Life Sciences Institute, 
KW  - Food adulteration and inspection
KW  - Food industry an trade
KW  - Safety measures
KW  - Food
N1  - 'Published under the auspices of the ILSI Europe Scientific Commitee of Food Safety' - tp
ER  -