TY  - BOOK
AU  - Pearson A M Ed.
AU  -  Dutson T R Ed.
TI  - HACCP in meat, poultry and fish processing
T2  - Advances in meat research series, 10
SN  - 0834213273 (pbk)
U1  - F53, N5 
PY  - 1995///
CY  - New York 
PB  - Chapman and Hall    
KW  -  Food industry and trade-quality control
KW  -  Hazard analysis and critical control  point
KW  -  Meat industry
KW  - Food-Safety measures
N1  - Includes bibliographical references.; Index 385-393p
ER  -