HACCP in meat, poultry and fish processing

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Bibliographic Information

Title
"HACCP in meat, poultry and fish processing"
Statement of Responsibility
edited by A.M. Pearson and T.R. Dutson
Publisher
  • Blackie Academic & Professional
  • 1st ed
Publication Year
  • 1995
Book size
25 cm

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Notes

Includes bibliographical references and index

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