The application of the hazard analysis critical control points (HACCP) concept to food safety control in sous vide cook-chill
| Author | : Carole Rodger |
| Publisher | : |
| Total Pages | : |
| Release | : 1995 |
| ISBN-10 | : OCLC:1179442921 |
| ISBN-13 | : |
| Rating | : 4/5 ( Downloads) |
Book Synopsis The application of the hazard analysis critical control points (HACCP) concept to food safety control in sous vide cook-chill by : Carole Rodger
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