- DokumenHACCP - Step 8 - principle 3 establishing and validating critical limitsdiunggah olehTran Duy Tha
- DokumenHACCP - Step 11 - principle 6 validation and verificationdiunggah olehTran Duy Tha
- DokumenHACCP - Step 9 - principle 4 monitoring critical control pointsdiunggah olehTran Duy Tha
- DokumenHACCP - Step 6 principle 1 conduct a hazard analysisdiunggah olehTran Duy Tha
- DokumenConfectionery Science and Technology_Chocolatediunggah olehTran Duy Tha
- DokumenBernard W. Minifie Ph.D. (Auth.) - Chocolate, Cocoa and Confectionery_ Science and Technology (1989, Springer Netherlands) - Libgen.lcdiunggah olehTran Duy Tha
- Dokumen[a Chapman _ Hall Food Science Book] Minifie, B.W. - Chocolate, Cocoa and Confectionery_ Science and Technology (1989, Springer) - Libgen.lcdiunggah olehTran Duy Tha