Hardback (31 Dec 1995)
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This volume presents the latest information on the HACCP concept and its uses in reducing contamination at food sources and during processing.;This book should be of interest to management, production and quality control personnel in meat, poultry and seafood industries, and university and government researchers.
| ISBN: | 9780751402292 |
| Publisher: | Springer |
| Imprint: | Blackie Academic |
| Pub date: | 31 Dec 1995 |
| DEWEY: | 664.07 |
| DEWEY edition: | 20 |
| Language: | English |
| Number of pages: | 393 |
| Weight: | 929g |
| Height: | 247mm |
| Width: | 165mm |
| Spine width: | 31mm |
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