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HACCP in meat poultry and fish processing ed.by A M Pearson and T R Dutson

By:

Pearson, A M.,ed [ed.by]

Contributor(s):

Dutson, T R.,ed

Material type: Text

Text

TextSeries: Advances in meat research series;v.10Publication details: Maryland Aspen Publishers 1999 Description: xv, 393pISBN:

9780834213272

Subject(s):

Food-Microbiology Food-Quality Food industry and trade-Quality control Food industry and trade-Safety measures Food Quality control

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Holdings
Item type	Current library	Call number	Status	Date due	Barcode
Books	University Library General Stacks	637.5 PEA (Browse shelf(Opens below))	Available		00063041

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