HACCP in meat, poultry and fish processing
by A. M. Pearson, T. R. Dutson
1995393 pages
Blackie Academic·4 editions
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HACCP in meat, poultry and fish processing (1995)
HACCP in meat, poultry and fish processing (1995)
Blackie Academic
Blackie Academic
ISBN 10: 075140229X