Microbiological analysis and food safety management: GMP and HACCP systems

Autor:	T. A. McMeekin, C. de W. Blackburn
Rok vydání:	2003
Předmět:	business.industry Critical control point Environmental science Food safety management Microbial contamination Microbiological Techniques Food safety business Biotechnology Food contaminant
Databáze:	OpenAIRE
Externí odkaz:	https://explore.openaire.eu/search/publication?articleId=doi_________::6df3f66d41a6418caac3db94da1a0c8a https://doi.org/10.1533/9781855737044.1.3 Zobrazit plný text záznamu