HACCP in the meat industry
Material type:
TextLanguage: English Series: Woodhead publishing in food science & technologyPublication details: CRC Boca Raton 2000Description: xiv, 329 p. ill. 24 cmISBN: - 9781855734487
- 664.9 HAC
| Item type | Current library | Collection | Call number | Copy number | Status | Date due | Barcode | Item holds | |
|---|---|---|---|---|---|---|---|---|---|
Scheduled Reference Materials
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Main Library Scheduled Reference Division | Scheduled Reference Collection | 664.9 HAC (Browse shelf(Opens below)) | 2 | Available | 179137 | |||
Permanent Reference Materials
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Main Library Permanent Reference Division | Permanent Reference Collection | 664.9 HAC (Browse shelf(Opens below)) | 1 | Not for loan | 166027 |
Total holds: 0
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| 664.83 RAU Jam manufacture | 664.9 FIS Fish drying & smoking | 664.9 FLA Flavour of meat, meat products and seafoods | 664.9 HAC HACCP in the meat industry | 664.9 LAW Lawrie's meat science | 664.9 MEA Meat science and applications | 664.9 QUA Quality attributes and their measurement in meat, poultry and fish products |
HACCP- Hazard Analysis Critical Control Points System
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