HACCP in meat, poultry and fish processing

By:

Pearson A M Ed

Contributor(s):

Dutson T R Ed

Material type:

TextLanguage: English Series: Advances in meat research series, 10Publication details: New York Chapman and Hall 1995Description: xv, 393p. cmISBN:

0834213273 (pbk)

Subject(s):

DDC classification:

F53, N5

Item type:

Textbook

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Holdings
Cover image	Item type	Current library	Home library	Collection	Shelving location	Call number	Materials specified	Vol info	URL	Copy number	Status	Notes	Date due	Barcode	Item holds	Item hold queue priority	Course reserves
	Textbook	Central Science Library	Central Science Library			F53 N5 (Browse shelf(Opens below))					Available			SL1444190

Includes bibliographical references.; Index 385-393p.

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