Development of Hazard Analysis by Critical Control Points (HACCP) Procedures to Control Organic Chemical Hazards in the Agricultural Production of Raw Food Commodities

Author: Ropkins Karl   Ferguson Andrew   Beck Angus J.  

Publisher: Taylor & Francis Ltd

ISSN: 1040-8398

Source: Critical Reviews in Food Science and Nutrition, Vol.43, Iss.3, 2003-05, pp. : 287-316

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