HACCP in meat, poultry and fish processing by Pearson A M Ed.; Dutson T R Ed.
Material type:
TextLanguage: English Series: Advances in meat research series, 10Publication details: New York Chapman and Hall 1995Description: xv, 393p. cmISBN: - 0834213273 (pbk)
- F53, N5
| Item type | Current library | Home library | Call number | Status | Barcode | |
|---|---|---|---|---|---|---|
Textbook
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Central Science Library | Central Science Library | F53 N5 (Browse shelf(Opens below)) | Available | SL1444190 |
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| F53 L6.2;1 Principles of food science | F53 M3 Maillard reaction in foods and nutrition | F53 M8 Smoke in food processing | F53 N5 HACCP in meat, poultry and fish processing | F53 P8-;2 Foods:facts and principles | F53 P8-;2 Foods:facts and principles | F53 P8-;2 Foods:facts and principles |
Includes bibliographical references.; Index 385-393p.
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