Food safety management: a practical guide for the food industry
Contributor(s): Motarjemi, Yasmine | Lelieveld, Huub eds.
Material type:![materialTypeLabel](/opac-tmpl/lib/famfamfam/BK.png)
Item type | Current location | Collection | Call number | Status | Date due | Barcode |
---|---|---|---|---|---|---|
![]() |
KAU Central Library, Thrissur Reference | Reference Book | 664.07 MOT/FO (Browse shelf) | Not For Loan | 231276 |
Browsing KAU Central Library, Thrissur Shelves , Shelving location: Reference , Collection code: Reference Book Close shelf browser
![]() |
![]() |
![]() |
![]() |
![]() |
![]() |
No cover image available No cover image available | ||
664.07 AMA/CH Chemical changes during processing and storage of foods: | 664.07 GAL/IN Innovative food analysis | 664.07 KOB/AD Advanced food analysis tools: | 664.07 MOT/FO Food safety management: | 664.07 STO/SE Sensory evaluation practices | 664.1 DEE/HO How sweet: | 664.3 CEN/FA Facts and oils ub relation to food products and their preparations: |
English
There are no comments for this item.