Development of hazard analysis critical control point (HACCP) plan for the process of homogenized pasteurized milk at Cargills Quality Dairies

Simple item page
dc.contributor.authorWijesekara M.S.M
dc.date.accessioned2020-07-13T05:40:03Z
dc.date.available2020-07-13T05:40:03Z
dc.date.issued2006
dc.format.extent144
dc.identifier.degreeBSc
dc.identifier.indexnumber02/AS/032
dc.identifier.reportnoAP-FOOD-215
dc.identifier.universitySabaragamuwa University of Sri Lanka
dc.identifier.urihttps://dl-susl.nsf.gov.lk/handle/1/230
dc.subjectFood Science and Technology
dc.titleDevelopment of hazard analysis critical control point (HACCP) plan for the process of homogenized pasteurized milk at Cargills Quality Dairies
dc.typeResearch Report

Files

Collections

Department of Food Science & Technology