Cover of HACCP in meat, poultry and fish processing

An edition of HACCP in meat, poultry and fish processing (1995)

HACCP in Meat, Poultry, and Fish Processing

By A. M. Pearson,T. R. Dutson

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Publish Date

2013

Publisher

Springer

Language

eng

Pages

393

Description:

subjects: Safety measures, Quality control, Food, Food industry and trade, Quality, Microbiology, Poultry, Meat industry and trade, Processing, Fishery processing, Food adulteration and inspection, Food contamination