Hygienic-sanitary working practices and implementation of a Hazard Analysis and Critical Control Point (HACCP) plan in lobster processing industries

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Bibliographic Details
Main Author:	Cristina Farias da FONSECA
Format:	Artículo científico
Language:	en
Published:	Sociedade Brasileira de Ciência e Tecnologia de Alimentos 2013
Subjects:	Agrociencias HACCP food safety Fishery industry good manufacturing practices
Online Access:	Acceder al recurso
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