Open AccessThe Application of the Haccp Concept to the Breaded Shrimp Industry.
Author(s) -
William D. Hopkins
Publication year - 1975
Language(s) - English
Resource type - Dissertations/theses
DOI - 10.31390/gradschool_disstheses.2873
Subject(s) - shrimp , critical control point , hazard analysis and critical control points , food safety , business , raw material , quality assurance , process (computing) , computer science , food science , fishery , marketing , chemistry , biology , ecology , service (business) , operating system
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