HACCP for Irish pork slaughter
By: Declan J. Bolton, James J. Sheridan.
Contributors: Sheridan, James J.; Teagasc. National Food Centre.
Publisher: Teagasc, National Food Centre
Published: 2001
Place of publication: Dublin
Language: eng
Number of pages: 52
Subjects: Slaughtering and slaughter-houses.; Meat inspection.; Meat -- Contamination.; Pork.
Other titles: Hazard Analysis and Critical Control Point (HACCP) for Irish pork slaughter.
Notes: Bibliography: p. 47-52.