Browse eprints by Research Funding

{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 Sun Dec 22 03:20:27 2024 CET.