HACCP in Meat, Poultry and Fish Processing (Chapman & Hall Food Science Book)
Edition: 1 edition
Publisher: Springer
Published: January 31, 1999
Language: eng
Format: Hardcover
Number of pages: 393
ISBN-13: 9780834213272
Subjects: Food & beverage technology; Technology & Industrial Arts; Science/Mathematics; Technology; Quality Control; Food Science; Specific Ingredients - Meat; Cooking-Specific Ingredients - Meat; Technology / Food Industry & Science; Technology-Quality Control