Food hygiene, microbiology and HACCP

Bibliographic Details
Main Authors:	Forsythe, S. J. (Steve J.) (Author), Hayes, P. R. (Author)
Format:	Book
Language:	English
Edition:	Third edition
Subjects:	Food handling Food service > Safety measures Food service > Sanitation Food > Microbiology Hazard Analysis and Critical Control Point (Food safety system)

Description
Physical Description:	xviii, 449 pages illustrations 24 cm
ISBN:	9781441951960 9781475752540

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