684
Gas Detection and Safety Instrumented Systems
Livre
687
Training Employees on Food Safety and Quality
Livre
688
Validation of Food Safety Control Measures
Livre
691
The Science of Muscle Structure and Meat Quality
Livre
692
Basic Hygiene Practices for the Catering Industry
Livre
693
Dangers of Food-borne Pathogens
Livre
696
Sensory Evaluation of Food, by Tracey Hollowood
Livre
697