HACCP in Meat, Poultry, and Fish Processing /

HACCP in Meat, Poultry, and Fish Processing / edited by A.M. Pearson, T.R. Dutson.

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Bibliographic Details
Online Access:	Full Text (via Springer)
Main Author:	Pearson, A. M.
Other Authors:	Dutson, T. R.
Format:	eBook
Language:	English
Published:	Boston, MA : Springer US, 1995.
Subjects:	Science.

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Call Number:	Q1-390
Q1-390	Available