Name: HACCP in Meat, Poultry, and Fish Processing
Price: 1016.95 DKK
Availability: InStock
Author: A. M. Pearson
ISBN: 9781461358985

HACCP in Meat, Poultry, and Fish Processing af A. M. Pearson

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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.

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Sprog:
Engelsk

ISBN:
9781461358985

Forlag:
Springer-Verlag New York Inc.

Indbinding:
Paperback

Sideantal:
393

Udgivet:
11. marts 2013

Udgave:
11995

Størrelse:
156x233x27 mm.

Vægt:
652 g.

Leveringstid: 8-11 hverdage.
Forventet levering: 6. december 2024

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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.

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