- DocumentoHACCP - Step 8 - principle 3 establishing and validating critical limitscaricato daTran Duy Tha
- DocumentoHACCP - Step 11 - principle 6 validation and verificationcaricato daTran Duy Tha
- DocumentoHACCP - Step 9 - principle 4 monitoring critical control pointscaricato daTran Duy Tha
- DocumentoHACCP - Step 6 principle 1 conduct a hazard analysiscaricato daTran Duy Tha
- DocumentoConfectionery Science and Technology_Chocolatecaricato daTran Duy Tha
- DocumentoBernard W. Minifie Ph.D. (Auth.) - Chocolate, Cocoa and Confectionery_ Science and Technology (1989, Springer Netherlands) - Libgen.lccaricato daTran Duy Tha
- Documento[a Chapman _ Hall Food Science Book] Minifie, B.W. - Chocolate, Cocoa and Confectionery_ Science and Technology (1989, Springer) - Libgen.lccaricato daTran Duy Tha