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Haccp in Meat, Poultry and Fish Processing - Advances in Meat Research (Closed) 1995 edition
A. M. Pearson
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Haccp in Meat, Poultry and Fish Processing - Advances in Meat Research (Closed) 1995 edition
A. M. Pearson
Presents information on the hazard analysis critical control point (HACCP) concept and gives examples of its implementation at various stages of food production and processing from the farm to the consumer. This book also examines the role of predictive microbiology in HACCP.
394 pages, biography
| Media | Böcker Inbunden Bok (Inbunden bok med hårda pärmar och skyddsomslag) |
| Releasedatum | 31 januari 1999 |
| ISBN13 | 9780834213272 |
| Utgivare | Aspen Publishers Inc.,U.S. |
| Antal sidor | 394 |
| Mått | 166 × 235 × 31 mm · 743 g |
| Språk | Engelska |
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