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Chapter 4 deals with the use of RACCP in controlling hazards encountered in slaughtering and distribution of fresh meat and poultry, while chapter 5 discusses the problem - both spoilage and hazards - involved in processing and distribution of meat, poultry and seafood products.
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Chapter 4 deals with the use of RACCP in controlling hazards encountered in slaughtering and distribution of fresh meat and poultry, while chapter 5 discusses the problem - both spoilage and hazards - involved in processing and distribution of meat, poultry and seafood products.
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- Wydawnictwo: Springer-Verlag New York Inc.
- Kod:
- Rok wydania: 2013
- Język: Angielski
- Oprawa: Broszurowa/paperback
- Liczba stron: 393
- Szerokość opakowania: 23.3 cm
- Wysokość opakowania: 15.6 cm
- Głębokość opakowania: 2.7 cm
- Waga: 652 g
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