Food Hygiene, Microbiology, and HACCP : Chapman & Hall Food Science Book - S. Forsythe

Food Hygiene, Microbiology, and HACCP

By: S. Forsythe (Editor)

Hardcover | Edition Number 3

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The first & second editions of Food Microbiology & Hygiene are established reference texts for the food industry, giving practical information on food microbiology, hygiene, quality assurance & factory design. The third edition has been revised & updated to include the latest developments concerning HACCP, food legislation & modern methods of microbial examination. The book is an essential text for microbiologists working in the food industry, quality assurance personnel & academic researchers.

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