HACCP in meat poultry and fish processing

Détails bibliographiques
Auteur principal: Pearson, A M.,ed (ed.by)
Autres auteurs: Dutson, T R.,ed
Format: Printed Book
Langue:English
Publié: Maryland Aspen Publishers 1999
Collection:Advances in meat research series;v.10
Sujets:
Food-Microbiology > Food-Quality > Food industry and trade-Quality control > Food industry and trade-Safety measures > Food Quality control

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