Community guide to good practice for hygiene and the application of the HACCP principles in the production of natural sausage casings
|Year of Publication:||
|Contributors:||Wijnker, Joris J.|
|Institutions:||European Natural Sausage Casings Association (ENSCA)|
54 Seiten p.
|Subjects:||Tierisches Produkt | Animal product | Hygiene | hygiene | Richtlinie | directive|
Individual Reports, Studies
|Countries (by topic):||
Europe. General Resources
|Type of Publication:||Book / Working Paper|
|Title record from database:|| ArchiDok|
|Availability:||More access options|
|More options (other):|
54 Seiten p.
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