HACCP in Meat, Poultry and Fish processing. Edited by A. M. Pearson and T. R. Dutson. 393 pages, numerous figures and tables. Blackie Academic & Professional. An Imprint of Chapman & Hall, London, Glasgow, Weinheim, New York, Tokyo, Melbourne, Madras 1995. Price: 85.00 £
L. KröckelVolume:
40
Year:
1996
Language:
english
Pages:
1
DOI:
10.1002/food.19960400216
File:
PDF, 162 KB
english, 1996