HACCP of meat, poultry and fish processing /

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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).
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