TY  - BOOK
AU  - Pearson,A.M.
AU  - Dutson,T.R.
TI  - HACCP in meat, poultry and fish processing
SN  - 075140229X
PY  - 1995///
CY  - London
PB  - Chapman & Hall
KW  - Meat industry and trade
KW  - Safety measures
KW  - Hazardous substances
KW  - Health aspects
KW  - Poultry
KW  - Processing
KW  - Fishery processing
ER  -