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HACCP in Meat, Poultry and Fish processing. Edited by A. M. Pearson and T. R. Dutson. 393 pages, numerous figures and tables. Blackie Academic & Professional. An Imprint of Chapman & Hall, London, Glasgow, Weinheim, New York, Tokyo, Melbourne, Madras 1995. Price: 85.00 £

✍ Scribed by Kröckel, L.

Publisher: John Wiley and Sons
Year: 1996
Tongue: English
Weight: 162 KB
Volume: 40
Category: Article
ISSN: 0027-769X
DOI: 10.1002/food.19960400216

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## RezensionenIBook Reviews In der vorliegenden Anleitung werden die wichtigsten Pflanzen aus dem Nahrungs-und Futtermittelbereich -Getreidekaryopsen, Samen der Fabaceen, olund fettliefernde Samen und Friichte, stiirke-und zuckerhaltige Wurzeln und Knollen, Samen und Blatter als GenuBmittel, Gewii