HACCP in meat poultry and fish processing

Detalles Bibliográficos
Autor Principal: Pearson, A M.,ed (ed.by)
Outros autores: Dutson, T R.,ed
Formato: Printed Book
Idioma:English
Publicado: Maryland Aspen Publishers 1999
Series:Advances in meat research series;v.10
Subjects:
Food-Microbiology > Food-Quality > Food industry and trade-Quality control > Food industry and trade-Safety measures > Food Quality control

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Número de Clasificación: 637.5 PEA
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