HACCP of meat, poultry and fish processing / edited by A.M. Pearson and T.R. Dutson.
Contributor(s): Pearson, A. M | Dutson, T. R.
Material type:
BookSeries: Advances in meat research ; v. 10. Publisher: London : Blackie Academic & Professional, 1995Description: xv, 393 p.ISBN: 075140229X.Subject(s): Meat -- Processing | Poultry -- Processing | Fishery processing | Food safety | Food handling | Hazard Analysis and Critical Control Point (Food safety system)
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