Search results for author:"Corliss A O Bryan"
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Corliss A. O' Bryan; Philip G. Crandall; Katrina Shores-Ellis; Donald M. Johnson; Steven C. Ricke; John Marcy
Journal of Food Science Education Vol. 8, No. 4 (October 2009) pp. 93–100
Food companies and supporting industries need inexpensive, revisable training methods for large numbers of hourly employees due to continuing improvements in Hazard Analysis Critical Control Point (HACCP) programs, new processing equipment, and high ...