TY  - BOOK
AU  - Brown, Martyn.
TI  - HACCP in the meat industry
SN  - 0849308496 (alk. paper)
U1  - 615.9/54 21
PY  - 2000///
CY  - Boca Raton,  Cambridge, England
PB  - CRC Press, Woodhead Pub.
KW  - Hazard Analysis and Critical Control Point (Food safety system)
KW  - Food contamination
KW  - European Union countries
KW  - Food
KW  - Microbiology
KW  - Meat industry and trade
N1  - Includes bibliographical references and index
ER  -