Application of hazard analysis critical control point (haccp) system to the ice cream manufacturing process of Ceylon Cold Stores Ltd

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dc.contributor.authorAmarasena, G.D.I.P.
dc.date.accessioned2019-06-21T04:14:58Z
dc.date.available2019-06-21T04:14:58Z
dc.date.issued2000
dc.format.extent65
dc.identifier.degreeBSc
dc.identifier.reportnoAP-FOOD-023
dc.identifier.urihttps://dl-susl.nsf.gov.lk/handle/1/76
dc.publisherSabaragamuwa University of Sri Lanka
dc.subjectFood Science and Technology
dc.titleApplication of hazard analysis critical control point (haccp) system to the ice cream manufacturing process of Ceylon Cold Stores Ltd
dc.typeResearch Report

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