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HACCP in Meat, Poultry, and Fish Processing

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Chapter 4 deals with the use of RACCP in controlling hazards encountered in slaughtering and distribution of fresh meat and poultry, while chapter 5 discusses the problem - both spoilage and hazards - involved in processing and distribution of meat, poultry and seafood products.

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  • Sprog:
  • Engelsk
  • ISBN:
  • 9781461358985
  • Indbinding:
  • Paperback
  • Sideantal:
  • 393
  • Udgivet:
  • 11. marts 2013
  • Udgave:
  • 11995
  • Størrelse:
  • 156x233x27 mm.
  • Vægt:
  • 652 g.
  • 8-11 hverdage.
  • 7. december 2024

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Chapter 4 deals with the use of RACCP in controlling hazards encountered in slaughtering and distribution of fresh meat and poultry, while chapter 5 discusses the problem - both spoilage and hazards - involved in processing and distribution of meat, poultry and seafood products.

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