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|a 0834213273
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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 |
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|a Gaithersburg, Md. :
|b Aspen Publishers ,
|c 1999 .
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| 300 |
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|a xv, 393 p. :
|b ill. ;
|c 24 cm.
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| 500 |
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|a Originally published: New York : Chapman & Hall, 1995.
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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 Fishery processing
|x Inspection
|x Risk assessment
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| 650 |
1 |
0 |
|a Meat inspection
|x Risk assessment
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| 650 |
1 |
0 |
|a Poultry
|x Processing
|x Inspection
|x Risk assessment
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| 650 |
1 |
0 |
|a Risk assessment
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| 700 |
1 |
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|a Dutson, Thayne R.
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| 700 |
1 |
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|a Pearson, A. M.
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| 952 |
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|a GR-AtTEI
|b 59cc7dc06c5ad13446fd0679
|c 998a
|d 945l
|e -
|t 1
|x m
|z Books
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