The use of hazard analysis critical control point (HACCP) principles in food control. Report of an FAO Expert Technical Meeting Vancouver, Canada, 12-16 December 1994

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The use of hazard analysis critical control point (HACCP) principles in food control. Report of an FAO Expert Technical Meeting Vancouver, Canada, 12-16 December 1994

Bibliographic Details
Corporate Author:	FAO, Roma (Italia)
Format:	Book
Language:	English
Published:	Roma (Italia) : , 1995
Series:	Food and nutrition paper (FAO)
Subjects:	ALIMENTOS CALIDAD HIGIENE DE LOS ALIMENTOS CONTROL DE CALIDAD TECNICAS ANALITICAS

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