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00000cam a2200000 7i4500 |
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20230112093000.0 |
| 008 |
120620s2000 flu eng |
| 020 |
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|a 0849308496 (CRC Press)
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|a 1855734486 (hardback : alk. paper)
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| 020 |
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|a 9780849308499 (CRC Press)
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|a 9781855734487 (hardback : alk. paper)
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|a 97818557366439 (ebook)
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| 050 |
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|a RA601.5
|b .H33 2000
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| 090 |
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|a RA601.5
|b .H33 2000
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| 245 |
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|a HACCP in the meat industry
|c edited by Martyn Brown
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| 260 |
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|a Boca Raton, Florida :
|b CRC Press ;
|a Cambridge, England :
|b Woodhead Publishing ,
|c c2000
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| 300 |
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|a xiv, 329 p. :
|b ill. ;
|c 25 cm.
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| 490 |
1 |
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|a Woodhead Publishing in food science and technology
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| 504 |
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|a Includes bibliographical references and index
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| 505 |
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|a 1. Introduction -- 2. The regulatory context in the EU -- 3. HACCP in the United States : regulation and implementation -- 4. HACCP and farm production -- 5. HACCP in primary processing: red meat -- 6. HACCP in primary processing: poultry -- 7. Microbiological hazard identification in the meat industry -- 8. Implementing HACCP in a meat plant -- 9. Monitoring CCPs in HACCP systems -- 10. Validation and verification of HACCP plans -- 11. Auditing HACCP-based QA systems -- 12. Moving on from HACCP
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| 520 |
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|a 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 controversial. HACCP in the meat industry provides a survey of principles and practices, providing a guide to making HACCP systems work in the meat industry
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| 650 |
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|a Food contamination
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| 650 |
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0 |
|a Food contamination
|z European Union countries
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| 650 |
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0 |
|a Food
|x Microbiology
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| 650 |
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|a Hazard Analysis and Critical Control Point (Food safety system)
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| 650 |
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|a Meat industry and trade
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| 650 |
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|a Meat industry and trade
|x European Union countries
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| 650 |
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|a Meat industry and trade
|x Quality control
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| 700 |
1 |
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|a Brown, Martyn ,
|e author
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| 999 |
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|a 1000152167
|b Book
|c OPEN SHELF (30 DAYS)
|e Gong Badak Campus
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