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HACCP - Step 9 - Principle 4 Monitoring Critical Control Points 0% au considerat acest document utilHACCP - Step 11 - Principle 6 Validation and Verification 0% au considerat acest document utilHACCP - Step 6 Principle 1 Conduct A Hazard Analysis 0% au considerat acest document utilHACCP - Step 8 - Principle 3 Establishing and Validating Critical Limits 0% au considerat acest document utilConfectionery Science and Technology - Chocolate 0% au considerat acest document utilBernard W. Minifie Ph.D. (Auth.) - Chocolate, Cocoa and Confectionery - Science and Technology (1989, Springer Netherlands) 0% au considerat acest document util(A Chapman - Hall Food Science Book) Minifie, B.W. - Chocolate, Cocoa and Confectionery - Science and Technology (1989, Springer) 0% au considerat acest document util