Description: HACCP

Corporate Authors:	Leatherhead International Limited., Royal Society of Chemistry (Great Britain)
Other Authors:	Wareing, Peter.
Format:	Book
Language:	English
Published:	Leatherhead, Surrey : Cambridge : Leatherhead Pub. ; Royal Society of Chemistry, 2010.
Edition:	2nd ed.
Subjects:	Hazard Analysis and Critical Control Point (Food safety system)
Online Access:	http://site.ebrary.com/lib/ucy/Doc?id=10627694

Physical Description:	iv, 129 p. : ill.
Bibliography:	Includes bibliographical references and index.