An edition of HACCP in Meat, Poultry and Fish Processing (1999)

HACCP in Meat, Poultry and Fish Processing (Chapman & Hall Food Science Book)

1 edition

by and

Cover of: HACCP in Meat, Poultry and Fish Processing (Chapman & Hall Food Science Book) by A.M. Pearson, T.R. Dutson, A.M. Pearson, T.R. Dutson
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Last edited by ImportBot
July 31, 2020 | History
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An edition of HACCP in Meat, Poultry and Fish Processing (1999)

HACCP in Meat, Poultry and Fish Processing (Chapman & Hall Food Science Book)

1 edition

by and

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Publish Date
Publisher
Springer
Language
English
Pages
393

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Subjects

Food contamination
Edition Availability
Cover of: HACCP in Meat, Poultry and Fish Processing (Chapman & Hall Food Science Book)
HACCP in Meat, Poultry and Fish Processing (Chapman & Hall Food Science Book)
January 31, 1999, Springer
Hardcover in English - 1 edition

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Book Details

Classifications

Library of Congress
TP248.65.F66QD1-999

The Physical Object

Format
Hardcover
Number of pages
393
Dimensions
9.4 x 6.3 x 1.2 inches
Weight
2.1 pounds

Edition Identifiers

Open Library
OL8190242M
ISBN 10
0834213273
ISBN 13
9780834213272
Goodreads
1506669

Work Identifiers

Work ID
OL20988943W

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