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Advances in meat research-volume 10: HACCP in meat, poultry and fish processing: Edited by A. M. Pearson and T. R. Duston. Published by Blackie Academic. ISBN 07514 022 9X

✍ Scribed by Christine E.R. Dodd

Book ID: 116130066
Publisher: Elsevier Science
Year: 1996
Tongue: English
Weight: 190 KB
Volume: 43
Category: Article
ISSN: 0309-1740
DOI: 10.1016/0309-1740(96)86987-7

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