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

inbunden, 1999
Engelska
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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.
Upplaga
1995 ed.
ISBN
9780834213272
Språk
Engelska
Vikt
446 gram
Utgivningsdatum
1999-01-31
Sidor
394