Prevention of Microbial and Parasitic Hazards Associated With Processed Foods: A Guide for the Food Processor (1975)
Chapter: Appendix E Voluntary Code of Good Practices for Peanut
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Appendix D Recommended International Code of Hygienic
Suggested Citation:
"Appendix E Voluntary Code of Good Practices for Peanut ." National Research Council. 1975. Prevention of Microbial and Parasitic Hazards Associated With Processed Foods: A Guide for the Food Processor. Washington, DC: The National Academies Press.
doi: 10.17226/20134.
Suggested Citation:
"Appendix E Voluntary Code of Good Practices for Peanut ." National Research Council. 1975. Prevention of Microbial and Parasitic Hazards Associated With Processed Foods: A Guide for the Food Processor. Washington, DC: The National Academies Press.
doi: 10.17226/20134.
Suggested Citation:
"Appendix E Voluntary Code of Good Practices for Peanut ." National Research Council. 1975. Prevention of Microbial and Parasitic Hazards Associated With Processed Foods: A Guide for the Food Processor. Washington, DC: The National Academies Press.
doi: 10.17226/20134.
Suggested Citation:
"Appendix E Voluntary Code of Good Practices for Peanut ." National Research Council. 1975. Prevention of Microbial and Parasitic Hazards Associated With Processed Foods: A Guide for the Food Processor. Washington, DC: The National Academies Press.
doi: 10.17226/20134.
Suggested Citation:
"Appendix E Voluntary Code of Good Practices for Peanut ." National Research Council. 1975. Prevention of Microbial and Parasitic Hazards Associated With Processed Foods: A Guide for the Food Processor. Washington, DC: The National Academies Press.
doi: 10.17226/20134.
Suggested Citation:
"Appendix E Voluntary Code of Good Practices for Peanut ." National Research Council. 1975. Prevention of Microbial and Parasitic Hazards Associated With Processed Foods: A Guide for the Food Processor. Washington, DC: The National Academies Press.
doi: 10.17226/20134.
Suggested Citation:
"Appendix E Voluntary Code of Good Practices for Peanut ." National Research Council. 1975. Prevention of Microbial and Parasitic Hazards Associated With Processed Foods: A Guide for the Food Processor. Washington, DC: The National Academies Press.
doi: 10.17226/20134.
Suggested Citation:
"Appendix E Voluntary Code of Good Practices for Peanut ." National Research Council. 1975. Prevention of Microbial and Parasitic Hazards Associated With Processed Foods: A Guide for the Food Processor. Washington, DC: The National Academies Press.
doi: 10.17226/20134.
Suggested Citation:
"Appendix E Voluntary Code of Good Practices for Peanut ." National Research Council. 1975. Prevention of Microbial and Parasitic Hazards Associated With Processed Foods: A Guide for the Food Processor. Washington, DC: The National Academies Press.
doi: 10.17226/20134.
Suggested Citation:
"Appendix E Voluntary Code of Good Practices for Peanut ." National Research Council. 1975. Prevention of Microbial and Parasitic Hazards Associated With Processed Foods: A Guide for the Food Processor. Washington, DC: The National Academies Press.
doi: 10.17226/20134.
Suggested Citation:
"Appendix E Voluntary Code of Good Practices for Peanut ." National Research Council. 1975. Prevention of Microbial and Parasitic Hazards Associated With Processed Foods: A Guide for the Food Processor. Washington, DC: The National Academies Press.
doi: 10.17226/20134.
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