Micro-organisms in foods 4. Application of the hazard analysis critical control point (HACCP) system to ensure microbiological safety and quality
作者： G.W. Gould
DOI: 10.1016/0956-7135(90)90080-V
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作者： G.W. Gould
DOI: 10.1016/0956-7135(90)90080-V
关键词:
摘要: