HACCP and ISO 22000
Subtitle: application to foods of animal origin
By: edited by Ionannis S. Arvanitoyannis.
Contributors: Arvanitoyannis, Ioannis S.
Publisher: Wiley-Blackwell
Published: 2009
Place of publication: Oxford, UK; Ames, Iowa
Language: eng
ISBN-13: 9781405153669
Subjects: Food of animal origin -- Contamination; Hazard Analysis and Critical Control Point (Food safety system)
Notes: Includes bibliographical references and index.