Please use this identifier to cite or link to this item: https://biblioteca.unisced.edu.mz/handle/123456789/3174
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dc.contributor.authorda Silva Quintino, Sara-
dc.contributor.authorRodolpho, Daniela-
dc.date.accessioned2023-11-27T14:34:40Z-
dc.date.available2023-11-27T14:34:40Z-
dc.date.issued2018-
dc.identifier.urihttp://biblioteca.unisced.edu.mz/handle/123456789/3174-
dc.description12pen_US
dc.language.isootheren_US
dc.subjectBoas Práticas de Fabricaçãoen_US
dc.subjectQualidadeen_US
dc.subjectPonto Crítico de Controleen_US
dc.titleUM ESTUDO SOBRE A IMPORTÂNCIA DO APPCC -ANÁLISE DE PERIGOS E PONTOS CRÍTICOS DE CONTROLE-NA INDÚSTRIA DE ALIMENTOSen_US
dc.typeBook chapteren_US
Appears in Collections:Agronomia

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