TY  - BOOK
TI  -  Micro-organism in foods: application of the hazard analysis critical control point: (haccp) system to ensure microbial safety and quality
U1  - 664 
PY  - 1988///
CY  - London
PB  - Blackwell
KW  - Food microbiology
KW  - Food industry-microbiology control and safety
ER  -