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Food hygiene, microbiology and HACCP / S. J. Forsythe and P. R. Hayes.

By: Forsythe, S. J.
Contributor(s): Hayes, P. R.
Material type: materialTypeLabelBookSeries: A Chapman & Hall food science book. Publisher: Gaithersburg, Md. : Aspen Publishers, 1998Edition: 3rd ed.Description: xviii, 449 p. : ill. ; 24 cm.ISBN: 0751404500.Call number: 664.00289 FOR 3rd ed. Subject(s): Food -- Microbiology | Food handling | Food service -- Safety measures | Food service -- Sanitation | Hazard Analysis and Critical Control Point (Food safety system)Online resources: Click here to access online | Click here to access online
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664.00289 FOR 3rd ed. (Browse shelf) 1 Available 3RD ED. 1000015760

Includes bibliographical references and index.

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