THE LEVEL OF IMPLEMENTING GHP, GMP, AND HACCP SYSTEMS INTO THE FOOD INDUSTRY

Grażyna Morkis

Open source

DOI: 10.15193/zntj/2010/73/255-270
Published: 2010-12
Container: Zywnosc.Nauka.Technologia.Jakosc/Food.Science.Technology.Quality
Publisher: Polskie Towarzystwo Technologow Zywnosci Wydawnictwo Naukowe PTTZ
Open access: unknown

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Cite this work

BibTeX

@article{allodium:10.15193/zntj/2010/73/255-270,
  title = {THE LEVEL OF IMPLEMENTING GHP, GMP, AND HACCP SYSTEMS INTO THE FOOD INDUSTRY},
  author = {Grażyna Morkis},
  year = {2010},
  journal = {Zywnosc.Nauka.Technologia.Jakosc/Food.Science.Technology.Quality},
  doi = {10.15193/zntj/2010/73/255-270},
  url = {https://doi.org/10.15193/zntj/2010/73/255-270}
}

RIS

TY  - JOUR
TI  - THE LEVEL OF IMPLEMENTING GHP, GMP, AND HACCP SYSTEMS INTO THE FOOD INDUSTRY
AU  - Grażyna Morkis
PY  - 2010
JO  - Zywnosc.Nauka.Technologia.Jakosc/Food.Science.Technology.Quality
DO  - 10.15193/zntj/2010/73/255-270
UR  - https://doi.org/10.15193/zntj/2010/73/255-270
ER  -

APA

Morkis, G. (2010). THE LEVEL OF IMPLEMENTING GHP, GMP, AND HACCP SYSTEMS INTO THE FOOD INDUSTRY. Zywnosc.Nauka.Technologia.Jakosc/Food.Science.Technology.Quality. https://doi.org/10.15193/zntj/2010/73/255-270

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crossref · retrieved 2026-09-27T01:27:40.400Z