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)
664
579.67