HACCP in meat, poultry and fish processing by Pearson A M Ed.; Dutson T R Ed.

By:

Contributor(s):

Material type: Text

TextLanguage: English Series: Advances in meat research series, 10Publication details: New York Chapman and Hall 1995Description: xv, 393p. cmISBN:

Subject(s):

DDC classification:

Tags from this library: No tags from this library for this title. Log in to add tags.

Average rating: 0.0 (0 votes)

Holdings
Item type	Current library	Home library	Call number	Status	Barcode
Textbook	Central Science Library	Central Science Library	F53 N5 (Browse shelf(Opens below))	Available	SL1444190

Includes bibliographical references.; Index 385-393p.

There are no comments on this title.

to post a comment.