HACCP in meat, poultry and fish processing
By: edited by A.M. Pearson and T.R. Dutson.
Contributors: Pearson, A. M. 1916-; Dutson, T. R.
Series: Advances in meat research -- vol.10
Publisher: Blackie Academic
Published: 1995
Place of publication: London
Language: eng
Number of pages: 393
Subjects: Food -- Microbiology.; Food -- Quality.; Food industry and trade -- Quality control.; Food industry and trade -- Safety measures.
Notes: Includes bibliographical references and index.