HACCP in meat, poultry and fisch processing / ed. A. M. Pearson, T. R. Dutson
Secondary Author Pearson, A. M.Dutson, T. R. Country Reino Unido. Publication London : Blackie Academic & Professional, imp. 1996 Description XV, 393 p. : il. ; 24 cm Series Advances in meat research , 10) ISBN 0-7514-0229-X CDU 664 579.67
| Item type | Current location | Call number | Status | Date due | Barcode | Item holds |
|---|---|---|---|---|---|---|
| Monografia | Biblioteca de Engenharia Biológica | BEB 664 - H | Indisponível | Not available | 200090 |
Total holds: 0
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