Advanceds in meat research, Vol.10: HACCP: In meat, Poultry and fish processing

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Detalles Bibliográficos
Autor principal: Pearson, A M, Ed.; Dutson, T R, Ed
Formato: Printed Book
Publicado: Aspen Publicaiton, Maryland 1999
Materias:
Fish and shellfish processing
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Advanceds in meat research, Vol.10: HACCP: In meat, Poultry and fish processing
Printed Book
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