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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.relation.ispartofseries29en
dc.rightsCopyright Value Added Wheat CRC (Australia)en
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_AU
dc.contributor.departmentValue Added Wheat CRCen


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