HACCP in meat, poultry and fish processing / 
edited by A. M. Pearson and T. R. Dutson 
 - London :  Chapman & Hall,  1995 
 - 391 p. ;  25 cm. 
 - Advances in meat research ;  volume 10 .
<br/><br/><label>ISBN: </label>075140229X  RM349.35 
<br/><br/><label>LCCN: </label>95-76796 
<br/><br/><label>Subjects--Topical Terms: </label><br/>Meat industry and trade--Safety measures<br/>Hazardous substances--Health aspects<br/>Poultry--Processing--Safety measures<br/>Fishery processing--Safety measures