Tallenna
HACCP in Meat, Poultry, and Fish Processing
Kirjailija:
nidottu, 2013
englanti
Chapter 4 deals with the use of RACCP in controlling hazards encountered in slaughtering and distribution of fresh meat and poultry, while chapter 5 discusses the problem - both spoilage and hazards - involved in processing and distribution of meat, poultry and seafood products.
- Kirjailija
- A. M. Pearson, T. R. Dutson
- Painos
- Softcover reprint of the original 1st ed. 1995
- ISBN
- 9781461358985
- Kieli
- englanti
- Paino
- 310 grammaa
- Julkaisupäivä
- 11.3.2013
- Kustantaja
- Springer-Verlag New York Inc.
- Sivumäärä
- 393
