Spar
HACCP in Meat, Poultry, and Fish Processing
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.
- Forfatter
- A. M. Pearson, T. R. Dutson
- Opplag
- Softcover reprint of the original 1st ed. 1995
- ISBN
- 9781461358985
- Språk
- Engelsk
- Vekt
- 310 gram
- Utgivelsesdato
- 11.3.2013
- Antall sider
- 393
