Pearson A M Ed. <br/><br/>
HACCP in meat, poultry and fish processing 

 - New York   Chapman and Hall      1995 
 - xv, 393p.  cm. 
 - Advances in meat research series, 10 .
<br/><br/> Includes bibliographical references.; Index 385-393p. 
<br/><br/><label>ISBN: </label>0834213273 (pbk) 
<br/><br/><label>Standard No.: </label>84361 
<br/><br/><label>Source: </label> 17, 10/08/2009, Insat Books & Periodicals  Textbook 
<br/><br/><label>Subjects--Topical Terms: </label><br/> Food industry and trade-quality control<br/> Hazard analysis and critical control  point<br/> Meat industry<br/>Food-Safety measures
<br/><br/><label>Dewey Class. No.: </label>F53, N5