0% found this document useful
Loading
Professional Documents
Culture Documents
Document
HACCP - Step 9 - Principle 4 Monitoring Critical Control Points
Added by Tran Duy Tha
Document
HACCP - Step 11 - Principle 6 Validation and Verification
Added by Tran Duy Tha
Document
HACCP - Step 6 Principle 1 Conduct A Hazard Analysis
Added by Tran Duy Tha
Document
Confectionery Science and Technology - Chocolate
Added by Tran Duy Tha
Document
Bernard W. Minifie Ph.D. (Auth.) - Chocolate, Cocoa and Confectionery - Science and Technology (1989, Springer Netherlands)
Added by Tran Duy Tha
Document
(A Chapman - Hall Food Science Book) Minifie, B.W. - Chocolate, Cocoa and Confectionery - Science and Technology (1989, Springer)
Added by Tran Duy Tha