Use statistical techniques when developing HACCP plans for fresh-cut fruit and vegetables.: An article from: Microbial Update International

This digital document is an article from Microbial Update International, published by Food Technology Intelligence, Inc. on June 1, 2005. The length of the article is 446 words. The page length shown above is based on a typical 300-word page. The article is delivered in HTML format and is available in your Amazon.com Digital Locker immediately after purchase. You can view it with any web browser.

Citation Details
Title: Use statistical techniques when developing HACCP plans for fresh-cut fruit and vegetables.
Publication:Microbial Update International (Newsletter)
Date: June 1, 2005
Publisher: Food Technology Intelligence, Inc.
Volume: 11 Issue: 1 Page: NA

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