Haccp in Meat, Poultry and Fish Processing - Advances in Meat Research (Closed) - A. M. Pearson - Books - Aspen Publishers Inc.,U.S. - 9780834213272 - January 31, 1999
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A. M. Pearson
Haccp in Meat, Poultry and Fish Processing - Advances in Meat Research (Closed) 1995 edition

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Presents information on the hazard analysis critical control point (HACCP) concept and gives examples of its implementation at various stages of food production and processing from the farm to the consumer. This book also examines the role of predictive microbiology in HACCP.

394 pages, biography

Media Books     Hardcover Book   (Book with hard spine and cover)
Released January 31, 1999
ISBN13 9780834213272
Publishers Aspen Publishers Inc.,U.S.
Pages 394
Dimensions 166 × 235 × 31 mm   ·   743 g
Language English  

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