Guidelines for Application of the Hazard Analysis Critical Control Point (HACCP) System (At Step 5 and 8 of the Procedure)

• 豊福肇

Journal

• 食品衛生研究

  食品衛生研究 45 (3), 23-51, 1995

Details

• CRID: 1570572701743198080
• NII Article ID: 80008123927
• Web Site: https://search.jamas.or.jp/link/ui/1995205885
• Data Source:
  • CiNii Articles