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  Using HACCP to control organic chemical hazards in food wholesale, distribution, storage and retail
 
 
Title: Using HACCP to control organic chemical hazards in food wholesale, distribution, storage and retail
Author: Ropkins, Karl
Beck, Angus J
Appeared in: Trends in food science and technology. [Regular ed.]
Paging: Volume 14 (2003) nr. 9 pages 16 p.
Year: 2003
Contents:
Publisher: Elsevier Ltd
Source file: Elektronische Wetenschappelijke Tijdschriften
 
 

                             Details for article 10 of 10 found articles
 
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