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Found: 4  Titles

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Handbook of fermented functional foods /
Published
CRC Pr.,
Call Number
QP144.F85 H236F 2008
Location
Nong Khai Campus Library
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Hazard analysis critical control point evaluations : a guide to identifying hazards and assessing risks associated with food preparation and storage /
Author
Bryan, Frank L.
Published
World Health Organization,
Call Number
WA695 B915h 1992
Location
Medical Library
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International handbook of foodborne pathogens /
Published
Dekker,
Call Number
QW85 I62 2003
Location
Medical Library
Public Health Library
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Manual for the laboratory diagnosis of bacterial food poisoning and the assessment of the sanitary quality of food /
Published
SEAMIC,
Call Number
WC268 M294 1978
Location
Medical Library
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