HACCP in meat, poultry and fish processing

Contributor(s): Dutson, T.R [] | Pearson, A.M []Language: English Language Series: Advances in meat research vol. 10Publication details: Gaithersburg, Maryland : Aspen Publishers, Inc., 1995 (1999)Description: xv,393 pISBN: 0834213273Subject(s): Food quality control | Food-Microbiology | Food-QualityDDC classification: 664.9
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Item type Current library Collection Call number Status Date due Barcode
Permanent Reference Books Permanent Reference Books Main Library
Reference Section 		Permanent Reference Collection 664.9 HAC (Browse shelf (Opens below)) Not for loan 188376

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