TY  - GEN
AU  - Pearson, A. M.
AU  - Dutson, T. R.
TI  - HACCP in meat, poultry and fish processing 
T2  - Advances in meat research series
VL  - 10
SN  - 0-8342-1327-3
PY  - 1999///
CY  - Maryland
PB  - An Aspen Publication
KW  - Microbiologia
KW  - Carne
KW  - Peixe
KW  - Sistema HACCP
KW  - Qualidade
KW  - controlo
KW  - Z91
ER  -