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dc.contributor.authorAdan, R. I. Y.
dc.date.accessioned2013-09-09T06:55:48Z
dc.date.available2013-09-09T06:55:48Z
dc.date.issued2000en
dc.identifier.citationAdan, R. I. Y. (2000). Food safety through HACCP. SEAFDEC Asian Aquaculture, 22(5), 23, 26.en
dc.identifier.issn0115-4974en
dc.identifier.urihttp://hdl.handle.net/10862/1647
dc.language.isoenen
dc.publisherAquaculture Department, Southeast Asian Fisheries Development Centeren
dc.subjectFood safetyen
dc.subjectFood hygieneen
dc.subjectRegulationsen
dc.titleFood safety through HACCPen
dc.typemagazineArticleen
dc.citation.volume22
dc.citation.issue5
dc.citation.spage23, 26
dc.citation.journalTitleSEAFDEC Asian Aquacultureen
dc.subject.asfafishery productsen
dc.subject.asfaQualityen
dc.subject.asfapublic healthen
dc.subject.asfaaquacultureen
dc.subject.asfafood technologyen
dc.subject.asfaTradeen


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