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DEVELOPMENT OF HAZARD ANALYSIS CRITICAL CONTROL POINT (HACCP) SYSTEM FOR SAUCE MANUFACTURERS

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dc.contributor.author Gunathilaka, W.G.N.D.
dc.date.accessioned 2017-03-10T09:32:02Z
dc.date.available 2017-03-10T09:32:02Z
dc.date.issued 2006
dc.identifier.citation Gunathilaka, W.G.N.D. (2006) DEVELOPMENT OF HAZARD ANALYSIS CRITICAL CONTROL POINT (HACCP) SYSTEM FOR SAUCE MANUFACTURERS (UNPUBLISHED MASTERS THESIS). University of Sri Jayewardenepura, Nugegoda en_US, si_LK
dc.identifier.uri http://dr.lib.sjp.ac.lk/handle/123456789/4356
dc.language.iso en_US en_US, si_LK
dc.publisher University of Sri Jayewardenepura, Nugegoda en_US, si_LK
dc.title DEVELOPMENT OF HAZARD ANALYSIS CRITICAL CONTROL POINT (HACCP) SYSTEM FOR SAUCE MANUFACTURERS en_US, si_LK
dc.type Thesis en_US, si_LK
dc.identifier.doi 10.31357/fapsmst.2006.00434


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