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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
| Medios de comunicación | Libros Hardcover Book (Libro con lomo y cubierta duros) |
| Publicado | 31 de enero de 1999 |
| ISBN13 | 9780834213272 |
| Editores | Aspen Publishers Inc.,U.S. |
| Páginas | 394 |
| Dimensiones | 166 × 235 × 31 mm · 743 g |
| Lengua | Inglés |
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