HACCP in meat, poultry, and fish processing / 
edited by A. M. Pea rson and T. R. Dutson. 
 - 1st ed. 
 - London ;   New York :  Blackie Academic & Professional,  1995. 
 - xv, 393 p. :  ill. ;  25 cm. 
 - Advances in meat research ;   v. 10 .
 - Advances in meat research (London, England) ;   v. 10 .
<br/><br/> Hazard Analysis Critical Control Point 
<br/><br/>Includes bibliographical references and index. 
<br/><br/><label>ISBN: </label>075140229X (acidfree paper) 
<br/><br/><label>LCCN: </label>95-076796 
<br/><br/><label>Subjects--Topical Terms: </label><br/>Meat industry and trade.<br/>Poultry--Processing.<br/>Fishery processing.<br/>Food adulteration and inspection.
<br/><br/><label>Dewey Class. No.: </label>664/.02