HACCP in meat poultry and fish processing

Bibliografski detalji
Glavni autor: Pearson, A M.,ed (ed.by)
Daljnji autori: Dutson, T R.,ed
Format: Printed Book
Jezik:English
Izdano: Maryland Aspen Publishers 1999
Serija:Advances in meat research series;v.10
Teme:
Food-Microbiology > Food-Quality > Food industry and trade-Quality control > Food industry and trade-Safety measures > Food Quality control

UL

Detalji primjeraka od UL
Signatura: 637.5 PEA
Primjerak Prikaz statusa u stvarnom vremenu nije dostupan

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