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HACCP : a practical guide

Author: S Leaper
Publisher: Chipping Campden : Campden & Chorleywood, Food Research Association, ©1997.
Edition/Format:   Print book : English : 2nd edView all editions and formats
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Document Type: Book
All Authors / Contributors: S Leaper
ISBN: 0905942051 9780905942056
OCLC Number: 41934204
Notes: "April 1997."
Description: 52 pages : illustrations ; 28 cm
Contents: Introduction and history of HACCP --
HACCP principles --
How to set up and conduct a HACCP study --
Worked examples --
HACCP and ISO9000.
Other Titles: Hazard Analysis Critical Control Point
Responsibility: editor, S. Leaper.

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