HACCP in Meat, Poultry, and Fish Processing - Info and Reading Options
By A. M. Pearson and T. R. Dutson
"HACCP in Meat, Poultry, and Fish Processing" is published by Springer in Sep 28, 2011 and it has 412 pages.
“HACCP in Meat, Poultry, and Fish Processing” Metadata:
- Title: ➤ HACCP in Meat, Poultry, and Fish Processing
- Authors: A. M. PearsonT. R. Dutson
- Number of Pages: 412
- Publisher: Springer
- Publish Date: Sep 28, 2011
“HACCP in Meat, Poultry, and Fish Processing” Subjects and Themes:
- Subjects: ➤ Safety measures - Quality control - Food - Food industry and trade - Quality - Microbiology - Poultry - Meat industry and trade - Processing - Fishery processing - Food adulteration and inspection - Food contamination
Edition Specifications:
- Format: paperback
Edition Identifiers:
- The Open Library ID: OL30573443M - OL18841515W
- ISBN-13: 9781461521501
- ISBN-10: 1461521505
- All ISBNs: 1461521505 - 9781461521501
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