Biblioteca da Universidade do Minho

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HACCP in meat, poultry and fisch processing / ed. A. M. Pearson, T. R. Dutson

HACCP in meat, poultry and fisch processing / ed. A. M. Pearson, T. R. Dutson . - London : Blackie Academic & Professional, imp. 1996 . - XV, 393 p. : il. 24 cm . - (Advances in meat research; 10))
0-7514-0229-X (Encadernado)

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