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

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dc.contributor.authorGunathilaka, W.G.N.D.
dc.date.accessioned2017-03-10T09:32:02Z
dc.date.available2017-03-10T09:32:02Z
dc.date.issued2006
dc.identifier.citationGunathilaka, W.G.N.D. (2006) DEVELOPMENT OF HAZARD ANALYSIS CRITICAL CONTROL POINT (HACCP) SYSTEM FOR SAUCE MANUFACTURERS (UNPUBLISHED MASTERS THESIS). University of Sri Jayewardenepura, Nugegodaen_US, si_LK
dc.identifier.doi10.31357/fapsmst.2006.00434
dc.identifier.urihttp://dr.lib.sjp.ac.lk/handle/123456789/4356
dc.language.isoen_USen_US, si_LK
dc.publisherUniversity of Sri Jayewardenepura, Nugegodaen_US, si_LK
dc.titleDEVELOPMENT OF HAZARD ANALYSIS CRITICAL CONTROL POINT (HACCP) SYSTEM FOR SAUCE MANUFACTURERSen_US, si_LK
dc.typeThesisen_US, si_LK

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