HACCP in meat, poultry and fish processing

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Bibliographic Details
Other Authors:	Pearson, A.M, Dutson, T.R
Format:	Book
Published:	Maryland Aspen 1999
Series:	Advances in meat research volume 10
Subjects:	Food industry and trade > Quality control Food > Quality Food > Microbiology
Online Access:	Click Here to View Status and Holdings.
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MARC


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020	#	#	\|a 0834213273
090	0	0	\|a QR117 \|b .H33 1999
245	1	1	\|a HACCP in meat, poultry and fish processing \|c edited by A. M. Pearson and T.R. Dutson
260	#	#	\|a Maryland \|b Aspen \|c 1999
300	#	#	\|a xv, 393 p. \|b ill. \|c 23 cm
490	1	#	\|a Advances in meat research \|v volume 10
504	#	#	\|a Includes bibliographical references and index
650	#	0	\|a Food industry and trade \|x Quality control
650	#	0	\|a Food \|x Quality
650	#	0	\|a Food \|x Microbiology
700	1	#	\|a Pearson, A.M.
700	#	#	\|a Dutson, T.R.
856	4	0	\|z Click Here to View Status and Holdings. \|u https://opac.uitm.edu.my/opac/detailsPage/detailsHome.jsp?tid=203161
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