Browse eprints by Research Funding
Jump to: B Number of items at this level: 1. B{Project} Organic HACCP: Recommendations for improved procedures for securing consumer oriented food safety and quality of certified organic foods from plough to plate (Organic HACCP). Runs 2003 - 2005. Project Leader(s): Brandt, Kirsten, University of Newcastle upon Tyne (UNEW) . This list was generated on Thu Mar 28 06:46:08 2024 CET. |