HACCP in the meat industry / 
edited by Martyn Brown. 
 - Boca Raton :   Cambridge, England :  CRC Press ;  Woodhead Pub. ,   2000. 
 - xiv, 329 p. :  ill. ;   25 cm. 
 - Woodhead Publishing in food science and technology .
<br/><br/>Includes bibliographical references and index. 
<br/><br/><label>ISBN: </label>0849308496 (alk. paper) 9781855734487 
<br/><br/><label>LCCN: </label>00-059902 
<br/><br/><label>Subjects--Topical Terms: </label><br/>Hazard Analysis and Critical Control Point (Food safety system)<br/>Food contamination.<br/>Food contamination--European Union countries.<br/>Food-- Microbiology.<br/>Meat industry and trade.<br/>Meat industry and trade--European Union countries.
<br/><br/><label>Dewey Class. No.: </label>615.9/54