HACCP in meat, poultry and fish processing

著者

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

書誌事項

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

注記

Includes bibliographical references and index

• NII書誌ID(NCID): BA26439320
• ISBN:
  • 075140229X
• 出版国コード: uk
• タイトル言語コード: eng
• 本文言語コード: eng
• 出版地: London
• ページ数/冊数: xv, 393 p.
• 大きさ: 25 cm
• 分類:
  • DC20 : 664.07
• 件名:
  • LCSH : Food -- Microbiology
  • LCSH : Food -- Quality
  • LCSH : Food industry and trade -- Quality control
  • LCSH : Food industry and trade -- Safety measures
• 親書誌ID:
  • BA01501763