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HACCP in meat, poultry and fish processing

Tapa de HACCP in meat, poultry and fish processing

Número de Cutter-SanbornP361hEntrada «Pears» → 361 · marca de obra “h”

HACCP in meat, poultry and fish processing

de A. M. Pearson, T. R. Dutson

Materias

Safety measures
Quality control
Food
Food industry and trade
Quality
Microbiology

HACCP in meat, poultry and fish processing — A. M. Pearson, T. R. Dutson | Cutter Number

Meat industry and trade

Fishery processing

Food adulteration and inspection

Food contamination

Ediciones (4)

HACCP in Meat, Poultry, and Fish Processing (2013)
Springer · inglés · ISBN 9781461358985
HACCP in Meat, Poultry, and Fish Processing (2012)
Springer London, Limited · inglés · ISBN 9781461521495
HACCP in Meat, Poultry, and Fish Processing (2011)
Springer · ISBN 9781461521501
HACCP in meat, poultry and fish processing (1995)
Blackie Academic · inglés

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