Development of a hazard analysis cristical control point (HACCP) manual for chicken sausages, chicken meatballs, chicken ham, cooked ham, streaky and back bacon

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dc.contributor.authorKumara, M.A.N.I.
dc.date.accessioned2020-07-13T05:39:22Z
dc.date.available2020-07-13T05:39:22Z
dc.date.issued2004
dc.format.extent116
dc.identifier.degreeBSc
dc.identifier.indexnumber00/AS/090
dc.identifier.reportnoAP-FOOD-168
dc.identifier.urihttps://dl-susl.nsf.gov.lk/handle/1/200
dc.publisherSabaragamuwa University of Sri Lanka
dc.subjectFood Science and Technology
dc.titleDevelopment of a hazard analysis cristical control point (HACCP) manual for chicken sausages, chicken meatballs, chicken ham, cooked ham, streaky and back bacon
dc.typeResearch Report

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