TY  - BOOK
AU  - Corlett,Donald A.
TI  - HACCP user's manual
SN  - 0834212005 
U1  - 664.001579 COR 
PY  - 1998///
CY  - Gaithersburg, Md.
PB  - Aspen Publishers
KW  - Hazard Analysis and Critical Control Point (Food safety system)
KW  - Food
KW  - Microbiology
KW  - Safety measures
KW  - Food industry and trade
KW  - Quality control
N1  - "A Chapman & Hall food science title."; Includes bibliographical references (p. 511-513) and index
UR  - http://www.loc.gov/catdir/enhancements/fy0820/97046781-d.html
UR  - http://www.loc.gov/catdir/enhancements/fy0820/97046781-t.html
ER  -