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Journal description
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Details for article 1 of 9 found articles
| Title: |
A hazard analysis critical control point approach (HACCP) to ensure the microbiological safety of sous vide processed meat/pasta product |
| Author: |
Smith, J.P. Toupin, C. Gagnon, B. Voyer, R. Fiset, P.P. Simpson, M.V. |
| Appeared in: |
Food microbiology |
| Paging: | Volume 7 (1990) nr. 3 pages 22 p. |
| Year: |
1990 |
| Contents: | |
| Publisher: |
Academic Press Limited |
| Source file: |
Elektronische Wetenschappelijke Tijdschriften |
Details for article 1 of 9 found articles
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