Development of Hazard Analysis Critical Control Point (HACCP) system for plain and Chocolate Flavored Pasteurized Milk Products at Milk Industry of Lanka Company Ltd.

Simple item page
dc.contributor.authorGnanathilaka, W.R.C.K
dc.date.accessioned2019-06-21T04:14:53Z
dc.date.available2019-06-21T04:14:53Z
dc.date.issued2009
dc.format.extent97
dc.identifier.degreeBSc
dc.identifier.indexnumber03/AS/033
dc.identifier.reportnoAP-FOOD-001-2009
dc.identifier.urihttps://dl-susl.nsf.gov.lk/handle/1/52
dc.publisherSabaragamuwa University of Sri Lanka
dc.subjectFood Science and Technology
dc.titleDevelopment of Hazard Analysis Critical Control Point (HACCP) system for plain and Chocolate Flavored Pasteurized Milk Products at Milk Industry of Lanka Company Ltd.
dc.typeResearch Report

Files

Collections

Department of Food Science & Technology