Details for: HACCP in meat, poultry and fish processing

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HACCP in meat, poultry and fish processing [Monografia] / Edited by A. M. Pearson, T. R. Dutson

Main Author: Pearson, A. M.Coauthor: Dutson, T. R.Language: inglês.Publication: Maryland : An Aspen Publication, 1999Description: XV, 393 p. ; 24 cmISBN: 0-8342-1327-3.Series: Advances in meat research series, 10Classification: Z91Subject - Topical Name: Microbiologia | Carne | Peixe | Sistema HACCP | Qualidade -- controlo

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Item type	Current library	Call number	Status	Barcode
Monografia	Biblioteca da ESA-IPB Sala de Leitura	Z91-6 (Browse shelf(Opens below))	Available	2014800

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