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Browse eprints by Research Funding

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{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 Fri Mar 1 11:05:26 2024 CET.