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HACCP in meat, poultry, and fish processing / edited by A. M. Pea rson and T. R. Dutson.

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Material type: Text

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TextSeries: Advances in meat research ; v. 10 | Advances in meat research (London, England) ; v. 10Publication details: London ; New York : Blackie Academic & Professional, 1995.Edition: 1st edDescription: xv, 393 p. : ill. ; 25 cmISBN:

075140229X (acidfree paper)

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DDC classification:

664/.02 22

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Hazard Analysis Critical Control Point

Includes bibliographical references and index.

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