Principles and practices for the safe processing of foods

@inproceedings{Shapton1993PrinciplesAP,
  title={Principles and practices for the safe processing of foods},
  author={D. A. Shapton and Norah Shapton},
  year={1993}
}
Assessment of an operation establishment and implementation of HACCP buildings sanitation personnel micro-organisms - an outline of their structure with a general glossary of terms of form, function and attribute, biological factors underlying food safety, preservation and stability insights in microbiological control methods pathogenicity and pathogen profiles notes on spoilage - including enzymes and their importance aspects of microbiological safety in food preservation technologies criteria… 

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