Hazard analysis critical control point (HACCP) implementation in the small and medium-sized food manufacturing enterprises: a case study of ten companies / Muhammad Izzat Zulkifly
Today's food supply has become more global and more food products have emerged on to the market. Thus consumer awareness of the quality and safety of the foods has increased tremendously. Realizing the current trends, many food manufacturers, including food SMEs, have acknowledged that a combin...
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| Format: | Thesis |
| Language: | English |
| Published: |
2009
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| Online Access: | https://ir.uitm.edu.my/id/eprint/40449/1/40449.pdf https://ir.uitm.edu.my/id/eprint/40449/ |
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