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1.
Hazard Analysis and Critical Control Point (HACCP) system for traditional african fermented foods : kenkey by
Publication details: Denmark ; WAITRO ; 1998
Availability: Items available for loan: Bibliothèque-Centre de Documentation de la Faculté des Sciences Agronomiques (1)Call number: NSA.1998.008.
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2.
Hazard Analysis and Critical Control Point (HACCP) system for traditional african fermented foods : soy-ogi by
Publication details: WAITRO ; Denmark ; 1998
Availability: Items available for loan: Bibliothèque-Centre de Documentation de la Faculté des Sciences Agronomiques (1)Call number: NSA.1998.006.
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3.
Un système de qualité pour la production du soumbala : le système HACCP (Hazard Analysis and Critical Control Point) by
Publication details: WAITRO ; Denmark ; 1998
Availability: Items available for loan: Bibliothèque-Centre de Documentation de la Faculté des Sciences Agronomiques (1)Call number: NSA.1998.007.
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