Keywords = 128. Stevenson, K.E. and Bernard, D.T. (1995): Establishing Hazard Analysis Critical Control Point Programs a work shop Manual 2nd Ed.p.4-15,4-20 the Food process Ors Inistitute, Washington, D.C. Stewart, C.M
| Number of Articles: 1 | ||
| 1 | DETETION OF SPOILAGE AND FOOD POISONING BACTERIA IN SOME READY TO EAT MEAT PRODUCTS IN DAKAHLIA GOVERNORATE | |
| Volume 59, Issue 138, July 2013, Page 55-59 | ||
| EL-DOSOKY, H.F.A.; SHAFIK, S.; BAHER, M. WEAM | ||
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