Development of hazard analysis critical control point (haccp) for flavored yoghurt manufacturing process

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dc.contributor.authorSewwandi, K.S.
dc.date.accessioned2020-07-13T05:39:32Z
dc.date.available2020-07-13T05:39:32Z
dc.date.issued2005
dc.format.extent115
dc.identifier.degreeBSc
dc.identifier.indexnumber01/AS/063
dc.identifier.reportnoAP-FOOD-186
dc.identifier.urihttps://dl-susl.nsf.gov.lk/handle/1/210
dc.publisherSabaragamuwa University of Sri Lanka
dc.subjectFood Science and Technology
dc.titleDevelopment of hazard analysis critical control point (haccp) for flavored yoghurt manufacturing process
dc.typeResearch Report

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