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HACCP in the meat industry /

HACCP is a systematic approach to the identification, evaluation, and control of food safety hazards. It is being applied across the world, with countries such as the US, Australia, New Zealand, and the UK leading the way. However, effective implementation in the meat industry remains difficult and...

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Bibliographic Details
Corporate Author: ScienceDirect (Online service)
Other Authors: Brown, M. H. (Martyn H.)
Format: eBook
Language:English
Published: Boca Raton, Fla. : Cambridge, England : CRC Press ; Woodhead Pub., 2000.
Series:Woodhead Publishing in food science and technology.
Subjects:
Food contamination.
Food contamination > European Union countries.
Food > Microbiology.
Meat industry and trade.
Meat industry and trade > European Union countries.
Packing-houses.
Food Contamination
Food Microbiology
Meat-Packing Industry
Aliments > Contamination.
Aliments > Contamination > Pays de l'Union européenne.
Aliments > Microbiologie.
Viande > Industrie.
Viande > Industrie > Pays de l'Union européenne.
MEDICAL > Toxicology.
Packing-houses
Food contamination
Food > Microbiology
Meat industry and trade
European Union countries
Electronic books.
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Holdings details from Available Online
Call Number: RA601.5 .H23 2000eb
 
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RA601.5 .H23 2000eb Available