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1.
The HACCP food safety training manual by
Material type: Text Text
Publication details: New Jersey : John Wiley and Sons, 2007
Availability: Items available for loan: Higher Education Department Library (1)Call number: HRM 664 P26h.
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2.
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Fundamentals of professional cooking and baking / Gonzales Gene; Jill Sandique
Edition: rev. ed.
Material type: Text Text
Publication details: Pasig City : Anvil Publishing, 2004
Online resources:
Availability: Items available for loan: Higher Education Department Library (2)Call number: HRM 641.5 G58f, ...
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3.
Emerging technologies for Food processing by
Edition: 2nd ed.
Material type: Text Text; Format: print ; Literary form: Not fiction
Publication details: UK Academic Press 2014
Online resources:
Availability: Items available for loan: Higher Education Department Library (1)Call number: HRM 664 Su1e.
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4.
Ensuring Global Food Safety : Exploring Global Harmonization by
Material type: Text Text; Format: print ; Literary form: Not fiction
Publication details: [Place of publication not identified] : Delve Publishing, 2020
Online resources:
Availability: Items available for loan: Higher Education Department Library (1)Call number: ELB 664 D81e 2020.
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5.
Food Industry: Assessment, Trends and Current Issues by
Material type: Text Text; Format: print ; Literary form: Not fiction
Publication details: New York : Nova Science Publishers, Inc. , 2016
Online resources:
Availability: Items available for loan: Higher Education Department Library (1)Call number: ELB 338.19 23 C97f 2016.
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6.
Restaurant, Food & Beverage Market Research Handbook 2016-2017 by
Edition:  16th edition
Material type: Text Text; Format: print ; Literary form: Not fiction
Publication details: Loganville, GA : Richard K. Miller & Associates, 2016
Online resources:
Availability: Items available for loan: Higher Education Department Library (1)Call number: ELB 647.95 M64r 2016.
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