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Haccp in Meat, Poultry and Fish Processing - Advances in Meat Research (Closed) A. M. Pearson 1995 edition
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Haccp in Meat, Poultry and Fish Processing - Advances in Meat Research (Closed)
A. M. Pearson
Presents information on the hazard analysis critical control point (HACCP) concept and gives examples of its implementation at various stages of food production and processing from the farm to the consumer. This book also examines the role of predictive microbiology in HACCP.
394 pages, biography
| Mediji | Grāmatas Hardcover Book (Grāmata ar cieto muguriņu un vāku) |
| Izlaists | 1999. gada 31. janvāris |
| ISBN13 | 9780834213272 |
| Izdevēji | Aspen Publishers Inc.,U.S. |
| Lapas | 394 |
| Izmēri | 166 × 235 × 31 mm · 743 g |
| Valoda | Angļu |
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