HACCP in Meat, Poultry and Fish Processing  
Edited by A.M. Pearson  
 - UK  Springer  1995 
 - xv, 393p. 
<br/><br/><label>ISBN: </label>1461358985 
<br/><br/><label>Subjects--Topical Terms: </label><br/>Meat industry & trade--processing--Poultry<br/>Fishery processing
<br/><br/><label>LC Class. No.: </label>TS1995  / .H33 1995