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HACCP in meat, poultry and fish processing /

HACCP in meat, poultry and fish processing / edited by A. M. Pearson and T. R. Dutson - London : Chapman & Hall, 1995 - 391 p. ; 25 cm. - Advances in meat research ; volume 10 .

ISBN: 075140229X RM349.35

LCCN: 95-76796

Subjects--Topical Terms:
Meat industry and trade--Safety measures
Hazardous substances--Health aspects
Poultry--Processing--Safety measures
Fishery processing--Safety measures

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