Sausage Manufacture: Principles and Practice

Sausage Manufacture: Principles and Practice

Volumn , Issue , 2003, Pages 1-89

  Essien, Effiong ^a  

^a NONE

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EID: 84870501193     PISSN: None     EISSN: None     Source Type: Book    
DOI: None     Document Type: Book

References (25)

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21. D SMITH (2000) ‘Staff Needs are Essential When Adopting HACCP’. Meat International 10(2), Elsevier
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