TY  - BOOK
AU  - Pearson, A. M.
AU  - Dutson, Thayne R.,
TI  - HACCP in meat, poultry, and fish processing
T2  - Advances in meat research
SN  - 075140229X (acidfree paper)
U1  - 664/.02  22
PY  - 1995///
CY  - London,  New York
PB  - Blackie Academic & Professional
KW  - Meat industry and trade
KW  - Poultry
KW  -  Processing
KW  - Fishery processing
KW  - Food adulteration and inspection
N1  - Hazard Analysis Critical Control Point; Includes bibliographical references and index
ER  -