図書

Quality enhancement in food processing through HACCP : hazard analysis and critical control point

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Quality enhancement in food processing through HACCP : hazard analysis and critical control point

Call No. (NDL)
PC21-B2
Bibliographic ID of National Diet Library
000007877699
Material type
図書
Author
アジア生産性機構
Publisher
Asian Productivity Organization
Publication date
2005
Material Format
Paper
Capacity, size, etc.
184 p. ; 26 cm
NDC
-
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Notes on use

Note (General):

"Report of the APO Study Meeting on Quality Enhancement in Small and Medium Food Processing Enterprise through HACCP (hazard analysis and critical con...

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Bibliographic Record

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Paper

Material Type
図書
ISBN
92-833-2360-2
Author Heading
アジア生産性機構 アジア セイサンセイ キコウ ( 00276986 )Authorities
Publication, Distribution, etc.
Publication Date
2005
Publication Date (W3CDTF)
2005
Extent
184 p.
Size
26 cm
Place of Publication (Country Code)
JP