Title: Integrating HACCP & TCM Reduces Pork Carcass Contamination
Author(s): D.J. Bolton, A.H. Oser, G.J. Cocoma, S.A. Palumbo and A.J. Miller
Citation: Food Technology (1999) 53(4):40-43
Keywords: Total Quality Management, Hazard Analysis Critical Control Point microbial contamination
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