HACCP in meat, poultry and fish processing /

Bibliographic Details
Other Authors:	Pearson, A. M. (Albert Marchant), 1916-, Dutson, Thayne R., 1942-
Format:	Book
Language:	English
Published:	London : Blackie Academic, 1995.
Series:	Advances in meat research. v. 10.
Subjects:	Meat > Risk assessment. Poultry > Processing > Risk assessment. Fishery processing > Inspection. Risk assessment. Food > Quality control

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