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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 Wed Jun 19 15:35:56 2013 CEST. |
