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    Untersuchungen zur Hygiene in einem fischverarbeitenden Unternehmen mit besonderer Berücksichtigung des HAZARD ANALYSIS AND CRITICAL CONTROL POINT (HACCP) - Konzeptes
    by Miethig, Rainer
    Published 2004
    “... in the guiding principles of the German Food Book according to the suggestion. During the production of preserves...”
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    Doctoral Thesis
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