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|a 075140229X
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|2 22
|a 664.02 HAC
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|a HACCP in meat, poultry and fish processing /
|c edited by A.M. Pearson and T.R. Dutson
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| 260 |
1 |
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|a London :
|b Blackie Academic & Professional ,
|c 1995 .
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| 300 |
1 |
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|a xv, 393 p. ;
|c 25 cm
|
| 504 |
1 |
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|a Includes bibliographical references and index
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| 504 |
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|a Includes bibliographical references and index.
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| 650 |
1 |
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|a Fish as food
|x Quality
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| 650 |
1 |
0 |
|a Fishery processing
|x Quality control
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| 650 |
1 |
0 |
|a Meat industry and trade
|x Quality control
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| 650 |
1 |
0 |
|a Meat
|x Microbiology
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| 650 |
1 |
0 |
|a Meat
|x Quality
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| 650 |
1 |
0 |
|a Food industry and trade
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| 650 |
1 |
0 |
|a Meat industry and trade
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| 650 |
1 |
0 |
|a Poultry
|x Precessing
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| 650 |
1 |
0 |
|a Food adulteration and inspection
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| 700 |
1 |
0 |
|a Dutson, Thayne R.
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| 700 |
1 |
0 |
|a Pearson, A. M.
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| 700 |
1 |
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|a Pearson, A. M.
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| 700 |
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|a Dutson, T. R.
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| 952 |
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|a GR-AtNTU
|b 59cc25996c5ad13446f95202
|c 998a
|d 945l
|e 664.02 HAC
|t 1
|x m
|z Books
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| 952 |
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|a GR-AtTEI
|b 59cc82786c5ad13446fde1f1
|c 998a
|d 945l
|x m
|z Books
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