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HACCP: principles and applications/

Corporate Author:	Institute of Food Technologists. Continuing Education Committee
Other Authors:	Pierson, Merle D., Corlett, Donald A.
Format:	Book
Language:	English
Published:	New York: Chapman & Hall, c1992
Subjects:	Food microbiology Food industry and trade > Quality control Food > Safety measures Food > Microbiology Hazard Analysis and Critical Control Point (Food safety system)

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