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HACCP in Meat, Poultry, and Fish Processing - Advances in Meat Research A. M. Pearson Softcover reprint of the original 1st ed. 1995 edition
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HACCP in Meat, Poultry, and Fish Processing - Advances in Meat Research
A. M. Pearson
Chapter 4 deals with the use of RACCP in controlling hazards encountered in slaughtering and distribution of fresh meat and poultry, while chapter 5 discusses the problem - both spoilage and hazards - involved in processing and distribution of meat, poultry and seafood products.
393 pages, 2 black & white illustrations, biography
| Media | Books Paperback Book (Book with soft cover and glued back) |
| Released | March 11, 2013 |
| ISBN13 | 9781461358985 |
| Publishers | Springer-Verlag New York Inc. |
| Pages | 393 |
| Dimensions | 233 × 156 × 27 mm · 576 g |
| Language | English |
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