Implementation of the hazard analysis critical control point (HACCP) system to Kasseri/Kefalotiri and Anevato cheese production lines

Author： Arvanitoyannis I.S. Mavropoulos A.A.

Publisher： Elsevier

ISSN： 0956-7135

Source： Food Control, Vol.11, Iss.1, 2000-02, pp. : 31-40

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