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

Sewwandi, K.S.2020-07-132020-07-132005https://dl-susl.nsf.gov.lk/handle/1/210115Food Science and TechnologyDevelopment of hazard analysis critical control point (haccp) for flavored yoghurt manufacturing processResearch ReportAP-FOOD-186BSc01/AS/063