An edition of HACCP in meat, poultry and fish processing (1995)

HACCP in Meat, Poultry, and Fish Processing

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HACCP in Meat, Poultry, and Fish Processing
A. M. Pearson, T. R. Dutson, A ...
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Last edited by ImportBot
October 10, 2020 | History
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An edition of HACCP in meat, poultry and fish processing (1995)

HACCP in Meat, Poultry, and Fish Processing

by and

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Publish Date
Publisher
Springer
Pages
412

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Previews available in: English

Subjects

Safety measures, Quality control, Food, Food industry and trade, Quality, Microbiology, Poultry, Meat industry and trade, Processing, Fishery processing, Food adulteration and inspection, Food contamination

Showing 4 featured editions. View all 4 editions?

Edition Availability
Cover of: HACCP in Meat, Poultry, and Fish Processing
HACCP in Meat, Poultry, and Fish Processing
2013, Springer
in English
Libraries near you: WorldCat
Cover of: HACCP in Meat, Poultry, and Fish Processing
HACCP in Meat, Poultry, and Fish Processing
2012, Springer London, Limited
in English
Libraries near you: WorldCat
Cover of: HACCP in Meat, Poultry, and Fish Processing
HACCP in Meat, Poultry, and Fish Processing
Sep 28, 2011, Springer
paperback
  • Not in Library
Libraries near you: WorldCat
Cover of: HACCP in meat, poultry and fish processing
HACCP in meat, poultry and fish processing
1995, Blackie Academic
in English
Libraries near you: WorldCat

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Book Details

The Physical Object

Format
paperback
Number of pages
412

ID Numbers

Open Library
OL30573443M
ISBN 10
1461521505
ISBN 13
9781461521501

Source records

amazon.com record

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October 10, 2020 Created by ImportBot Imported from amazon.com record