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HACCP (Harvard Analysis Critical Control Points)
By Momina Naveed
Subjects:
Food Microbiology, Quality Assurance, Food analysis
Level:
Bachelors/Undergraduate
Types:
Notes, Lecture notes, Lesson notes, Handwritten Notes
Language used:
English
This assignment covers the brief introduction, principles and process flow map of HACCP. It is an important aspect of food microbiology. This can be used as lecture notes or exam notes.
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