HACCP in the meat industry edited by Martyn Brown

HACCP in the meat industry

HACCP is a systematic approach to the identification, evaluation, and control of food safety hazards. It is being applied across the world, with countries such as the US, Australia, New Zealand, and the UK leading the way. However, effective implementation in the meat industry remains difficult and...

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Bibliographic Details
Main Author: Brown, Martyn (Author)
Language:English
Published: Boca Raton, Florida Cambridge, England CRC Press ; Woodhead Publishing c2000
Series:Woodhead Publishing in food science and technology
Subjects:
Meat industry and trade > European Union countries
Food contamination > European Union countries
Food > Microbiology
Food contamination
Meat industry and trade
Meat industry and trade > Quality control
Hazard Analysis and Critical Control Point (Food safety system)

Badak General Collection

Holdings details from Badak General Collection
Call Number: RA601 5 H33 2000
Accession Item Category Format Status Notes
1000152167 Open Shelf (30 days) Book Available

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