HACCP in meat, poultry and fish processing

Author(s)

• Pearson, A. M. (Albert Marchant)
• Dutson, T. R.

Bibliographic Information

HACCP in meat, poultry and fish processing

edited by A.M. Pearson and T.R. Dutson

（Advances in meat research, v. 10）

Blackie Academic & Professional, 1995

1st ed

Note

Includes bibliographical references and index

• NCID: BA26439320
• ISBN:
  • 075140229X
• Country Code: uk
• Title Language Code: eng
• Text Language Code: eng
• Place of Publication: London
• Pages/Volumes: xv, 393 p.
• Size: 25 cm
• Classification:
  • DC20 : 664.07
• Subject Headings:
  • LCSH : Food -- Microbiology
  • LCSH : Food -- Quality
  • LCSH : Food industry and trade -- Quality control
  • LCSH : Food industry and trade -- Safety measures
• Parent Bibliography ID:
  • BA01501763