Food Hygiene, Microbiology and HACCP

Food Hygiene, Microbiology and HACCP

Providing practical information on food microbiology, hygiene, quality assurance and factory design, this book is useful for microbiologists working in the food industry, quality assurance personnel and academic researchers.

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Bibliographic Details
Main Authors: Forsythe, S. J. Steve J. (Author), Hayes, P.R (Author)
Format: Book
Language:English
Published: Gaithersburg, Maryland Aspen Publishers, Inc. 2000
Edition:Third Edition
Subjects:
Food handling
Food > Microbiology
Food service > Sanitation
Online Access:Click Here to View Status and Holdings.
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