HACCP of meat, poultry and fish processing /

Saved in:
Bibliographic Details
Other Authors: Pearson, A. M., Dutson, T. R.
Format: Book
Language:English
Published: London : Blackie Academic & Professional, 1995.
Series:Advances in meat research ; v. 10
Subjects:
Meat > Processing.
Poultry > Processing.
Fishery processing.
Food safety.
Food handling.
Hazard Analysis and Critical Control Point (Food safety system).
Tags: Add Tag
No Tags, Be the first to tag this record!
Description
Physical Description:xv, 393 p.
ISBN:075140229X

Similar Items