HACCP: Hazard Analysis and Critical Control Points

AuthID
 P-013-CDC
2
Author(s)
Document Type
Book Chapter
Year published
2014
Published
in Handbook of Fermented Meat and Poultry: Second Edition
Pages: 469-485 (16)
Indexing
Scopus®
Crossref®4
Publication Identifiers
Scopus: 2-s2.0-84940454139
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