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HACCP in Meat, Poultry and Fish Processing
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HACCP in Meat, Poultry and Fish Processing

innbundet, 1999
Engelsk
Since its development by The Pillsbury Company as part of the US space program, the HACCP (hazard analysis critical control point) system has become the most important technique for the identification and prevention of foodborne biological, chemical and physical hazards in food processing.
Opplag
1995 ed.
ISBN
9780834213272
Språk
Engelsk
Vekt
446 gram
Utgivelsesdato
31.1.1999
Antall sider
394