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HACCP in meat,poultry and fish processing
Material type:
TextPublication details: Maryland Aspen publishers 1999ISBN: - 0834213273
- 664.07 N94
| Item type | Current library | Call number | Copy number | Status | Date due | Barcode |
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School of Marine Sciences | 664.07 N94 (Browse shelf(Opens below)) | Available | MS014447 | ||
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Books
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School of Marine Sciences Book Cart | 664.07 N94;1 (Browse shelf(Opens below)) | 2 | Available | MS015043 |
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| 664.07 N4; P2 Introduction to the chemical analysis of foods | 664.07 N7 Quality management system for the food industry: a guide to iso 9001/2 | 664.07 N92 Sensory evaluation techniques/3rd ed. | 664.07 N94;1 HACCP in meat,poultry and fish processing | 664.07 P2 Food texture and viscosity: concept and measurement/11th ed. | 664.07 P31 Food analysis. Ed.3 | 664.07 P4 Introduction to food chemistry |
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