Show simple item record

FieldValueLanguage
dc.contributor.authorDean, Liz
dc.contributor.authorHuang, Yang
dc.contributor.authorCox, Brigitte
dc.contributor.authorBeer, Tiffany
dc.contributor.editorJohnson, Clareen
dc.contributor.otherSalman, Hayfaen
dc.date.accessioned2008-08-16
dc.date.available2008-08-16
dc.date.issued2002-11-01
dc.identifier.urihttp://hdl.handle.net/2123/2716
dc.description.sponsorshipEstablished and supported under the Australian Government’s Cooperative Research Centre Programen
dc.language.isoenen
dc.publisherValue Added Wheat CRC (Australia)en
dc.relation.ispartofseriesVAWCRC Reportsen
dc.rightsCopyright Value Added Wheat CRC (Australia)en
dc.rightsOtheren
dc.subjectFood safetyen
dc.subjectHACCPen
dc.subjectHazard analysisen
dc.subjectConsumer attitudesen
dc.subjectFood-borne illnessen
dc.subjectPathogenic bacteriaen
dc.subjectMicrobial contaminationen
dc.subjectStaphylococcus aureusen
dc.titleWorkshop: Guidelines for the safe manufacture of refrigerated wheat-flour noodlesen
dc.typeReport, Technicalen
dc.rights.otherCopyright Value Added Wheat CRC (Australia)en
usyd.facultyFaculty of Science, School of Life and Environmental Sciencesen
usyd.departmentValue Added Wheat CRCen
usyd.citation.volume29en


Show simple item record

Associated file/s

Associated collections

Show simple item record

There are no previous versions of the item available.