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HACCP in meat, poultry and fish processing / edited by A. M. Pearson and T. R. Dutson
Series: Advances in meat research ; volume 10Publication details: London : Chapman & Hall, 1995Description: 391 p. ; 25 cmISBN:- 075140229X
| Item type | Current library | Home library | Collection | Call number | Materials specified | Copy number | Status | Date due | Barcode | |
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| AM | PERPUSTAKAAN LINGKUNGAN KEDUA | PERPUSTAKAAN LINGKUNGAN KEDUA KOLEKSI AM-P. LINGKUNGAN KEDUA | - | TS1960.H33 (Browse shelf(Opens below)) | 1 | Available | 00000874748 |
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| TS1960.D48 Developments in meat scisence-1 / | TS1960.E35 Edible meat by-products / | TS1960.G46 1971 3 Meat technology : a practical textbook for student and butcher / | TS1960.H33 HACCP in meat, poultry and fish processing / | TS1960.M3 1967 Processing and utilization of animal by-products / | TS1960.O256 Animal by-product processing & utilization / | TS1962.B28 3 Utilization of microorganism in meat processing : handbook for meat plant operations / |
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