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Результаты поиска Лучшие результаты Sara Mortimore, Carol Wallace, Sarah Mortimore. HACCP: A Practical Approach, Second Edition. – М.: , 0. – 0 с. Ray W., P.E. Wilson, Paul Harsin. Process Mastering: How to Establish and Document the Best Known Way to Do a Job (Productivity's Shopfloor). – М.: , 0. – 0 с. Norman G. Marriott. Principles of Food Sanitation (Chapman & Hall Food Science Book.). – М.: , 0. – 0 с. Margaret McWilliams. Food Fundamentals (8th Edition). – М.: Prentice Hall, 2005. – 576 с. Beverage Quality and Safety. – М.: , 2003. – 0 с. Lora Arduser, Douglas Robert Brown. HACCP & Sanitation in Restaurants and Food Service Operations: A Practical Guide Based on the USDA Food Code With Companion CD-ROM. – М.: Atlantic Publishing Company, 2005. – 552 с. Tara Paster. The HACCP Food Safety , Facilitator's Guide. – М.: , 2007. – 214 с. Tara Paster. The HACCP Facilitator's Toolkit Set. – М.: , 2007. – 200 с. ASHVEEN MUDUPADI PEDDADU. Exploring the dynanism of the freeport sector in Mauritius: A critical assessment. – М.: , 2010. – 120 с. Jane M. Hemminger. Food Safety. – М.: , 2000. – 112 с. Stephen J. Forsythe. The Microbiological Risk Assessment of Food. – М.: , 2002. – 216 с. Sara E. Mortimore. Haccp. – М.: , 2001. – 144 с. Stephen J. Forsythe. The Microbiology of Safe Food. – М.: , 2010. – 496 с. Joan K. Loken. The HACCP Food Safety Manual. – М.: , 1995. – 352 с. Hanan Goda. Characterization of Bacteriocins Produced from Lactic Acid Bacteria. – М.: LAP Lambert Academic Publishing, 2012. – 144 с. Tochukwu Vincent Balogu. Biofilm and Persistence of Foodborne Pathogens in Poultry Abattoirs. – М.: LAP Lambert Academic Publishing, 2013. – 112 с. Priyanga Pori Bora and Nivedita Deka. Quality management of processed food products by SHGs in Jorhat, Assam. – М.: LAP Lambert Academic Publishing, 2012. – 88 с. ?Adel Abdelsalam. Evaluation of Propolis as Natural Growth Promoter for Broiler Chicks. – М.: LAP Lambert Academic Publishing, 2013. – 68 с. Krishnakumar Thulasimani and Thamilselvi Chellamuthu. Organic yoghurt Production In Line With Food Safety Management System. – М.: LAP Lambert Academic Publishing, 2014. – 60 с. Hassan Rabea Mohamed and Sayed Mekawy Ibrahim. Application of HACCP system on Fish salting. – М.: LAP Lambert Academic Publishing, 2014. – 100 с. Asif W. Newaz. HACCP Based Quality Control System. – М.: LAP Lambert Academic Publishing, 2013. – 140 с. Patrick Talty. CAPTURE OF HACCP DATA IN THE ABATTOIR. – М.: LAP Lambert Academic Publishing, 2011. – 84 с. Mohamed Fekry. The HACCP system. – М.: LAP Lambert Academic Publishing, 2012. – 180 с. Michael Milimu. Implementation Of Hazard Analysis Critical Control. – М.: LAP Lambert Academic Publishing, 2012. – 64 с. Muhammad Ali,Muhammad Mazhar Ayyaz and Saeed Murtaza. A Manual of Meat Inspection in Tropical Countries. – М.: LAP Lambert Academic Publishing, 2013. – 88 с. Mohamed Ahmed Hassan Elshater. Food Hygiene and Consumer Protection. – М.: LAP Lambert Academic Publishing, 2013. – 120 с. Muhammad Izzat Zulkifly and Mohd Salehuddin. Hazard Analysis Critical Control Point (HACCP). – М.: LAP Lambert Academic Publishing, 2010. – 172 с. Shamsuddeen Umar. HACCP During the Production of Traditional Meat Snacks. – М.: , 2015. – 84 с. Sara E. Mortimore,Carol A. Wallace. Haccp: A Food Industry Briefing. – М.: , 2015. – с. Куткина М.Н., Линич Е.П., Барсукова Н.В., Смоленцева А.А. Организация питания детей и подростков. Учебное пособие. – СПб.: Лань, 2017. – 320 с. Дополнительные результаты Sara Mortimore, Carol Wallace, Sarah Mortimore. HACCP: A Practical Approach, Second Edition. – М.: , 0. – 0 с. Ray W., P.E. Wilson, Paul Harsin. Process Mastering: How to Establish and Document the Best Known Way to Do a Job (Productivity's Shopfloor). – М.: , 0. – 0 с. Norman G. Marriott. Principles of Food Sanitation (Chapman & Hall Food Science Book.). – М.: , 0. – 0 с. Margaret McWilliams. Food Fundamentals (8th Edition). – М.: Prentice Hall, 2005. – 576 с. Beverage Quality and Safety. – М.: , 2003. – 0 с. Lora Arduser, Douglas Robert Brown. HACCP & Sanitation in Restaurants and Food Service Operations: A Practical Guide Based on the USDA Food Code With Companion CD-ROM. – М.: Atlantic Publishing Company, 2005. – 552 с. Tara Paster. The HACCP Food Safety , Facilitator's Guide. – М.: , 2007. – 214 с. Tara Paster. The HACCP Facilitator's Toolkit Set. – М.: , 2007. – 200 с. ASHVEEN MUDUPADI PEDDADU. Exploring the dynanism of the freeport sector in Mauritius: A critical assessment. – М.: , 2010. – 120 с. Jane M. Hemminger. Food Safety. – М.: , 2000. – 112 с. Stephen J. Forsythe. The Microbiological Risk Assessment of Food. – М.: , 2002. – 216 с. Sara E. Mortimore. Haccp. – М.: , 2001. – 144 с. Stephen J. Forsythe. The Microbiology of Safe Food. – М.: , 2010. – 496 с. Joan K. Loken. The HACCP Food Safety Manual. – М.: , 1995. – 352 с. Hanan Goda. Characterization of Bacteriocins Produced from Lactic Acid Bacteria. – М.: LAP Lambert Academic Publishing, 2012. – 144 с. Tochukwu Vincent Balogu. Biofilm and Persistence of Foodborne Pathogens in Poultry Abattoirs. – М.: LAP Lambert Academic Publishing, 2013. – 112 с. Priyanga Pori Bora and Nivedita Deka. Quality management of processed food products by SHGs in Jorhat, Assam. – М.: LAP Lambert Academic Publishing, 2012. – 88 с. ?Adel Abdelsalam. Evaluation of Propolis as Natural Growth Promoter for Broiler Chicks. – М.: LAP Lambert Academic Publishing, 2013. – 68 с. Krishnakumar Thulasimani and Thamilselvi Chellamuthu. Organic yoghurt Production In Line With Food Safety Management System. – М.: LAP Lambert Academic Publishing, 2014. – 60 с. Hassan Rabea Mohamed and Sayed Mekawy Ibrahim. Application of HACCP system on Fish salting. – М.: LAP Lambert Academic Publishing, 2014. – 100 с. Asif W. Newaz. HACCP Based Quality Control System. – М.: LAP Lambert Academic Publishing, 2013. – 140 с. Patrick Talty. CAPTURE OF HACCP DATA IN THE ABATTOIR. – М.: LAP Lambert Academic Publishing, 2011. – 84 с. Mohamed Fekry. The HACCP system. – М.: LAP Lambert Academic Publishing, 2012. – 180 с. Michael Milimu. Implementation Of Hazard Analysis Critical Control. – М.: LAP Lambert Academic Publishing, 2012. – 64 с. Muhammad Ali,Muhammad Mazhar Ayyaz and Saeed Murtaza. A Manual of Meat Inspection in Tropical Countries. – М.: LAP Lambert Academic Publishing, 2013. – 88 с. Mohamed Ahmed Hassan Elshater. Food Hygiene and Consumer Protection. – М.: LAP Lambert Academic Publishing, 2013. – 120 с. Muhammad Izzat Zulkifly and Mohd Salehuddin. Hazard Analysis Critical Control Point (HACCP). – М.: LAP Lambert Academic Publishing, 2010. – 172 с. Shamsuddeen Umar. HACCP During the Production of Traditional Meat Snacks. – М.: , 2015. – 84 с. Sara E. Mortimore,Carol A. Wallace. Haccp: A Food Industry Briefing. – М.: , 2015. – с. Куткина М.Н., Линич Е.П., Барсукова Н.В., Смоленцева А.А. Организация питания детей и подростков. Учебное пособие. – СПб.: Лань, 2017. – 320 с.
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