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

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W.G.N.D. (2006) DEVELOPMENT OF HAZARD ANALYSIS CRITICAL CONTROL POINT (HACCP) SYSTEM FOR SAUCE MANUFACTURERS (UNPUBLISHED MASTERS THESIS).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