The ISO 9000 handbook

Introduction to statistical quality control by Montgomery, Douglas C.

Business process improvement workbook documentation, analysis, design, and management of business process improvement by Harrington, H. J. (H. James)

Introduction to statistical quality control by Montgomery, Douglas C.

Quality management systems for the food industry a guide to ISO 9001/2 by Bolton, Andrew

HACCP introducing the hazard analysis and critical control point system.

How to be globally competitive (an ISO guide) by Andres, Tomas Quintin D. 1942-

Standards and conformity assessment as nontariff barriers to trade by Stephenson, Sherry

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An empirical investigation of firms' response to minimum standard regualtions by Chipty, Tasneem

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Seafood safety, processing, and biotechnology