HACCP in meat, poultry, and fish processing - Pearson, A. M. (Albert Marchant), 1916-; Dutson, Thayne R., 1942- (London ; New York : Blackie Academic & Professional, 1995)
Hazard Analysis Critical Control Point
Includes bibliographical references and index.
Keywords: Meat industry and trade; Poultry -- Processing; Fishery processing; Food adulteration and inspection