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Haccp in the Meat Industry (Woodhead Publishing Series in Food Science, Technology and Nutrition) - Tapa dura
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A comprehensive guide to introducing HACCP in the meat industry., Meat Science
...represents the most current thinking in the field. This is a very timely publication which will aid understanding of the effective implementation of HACCP by those involved in the industry., Meat Science
It is abundantly clear that the solution to many of the cases of food poisoning outbreaks lies in the effective implementation of HACCP. The authoritative chapters in this collection show how this can be done., Professor Hugh Pennington, University of Aberdeen, UK
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...represents the most current thinking in the field. This is a very timely publication which will aid understanding of the effective implementation of HACCP by those involved in the industry., Meat Science
It is abundantly clear that the solution to many of the cases of food poisoning outbreaks lies in the effective implementation of HACCP. The authoritative chapters in this collection show how this can be done., Professor Hugh Pennington, University of Aberdeen, UK
The recent outbreaks of E.coli and BSE have ensured that the issue of meat safety has never had such a high profile. Meanwhile HACCP has become the preferred tool for the management of microbiological safety. Against a background of consumer and regulatory pressure, the effective implementation of HACCP systems is critical. Written by leading experts in the field, HACCP in the meat industry provides an authoritative guide to making HACCP systems work effectively.
This book examines the HACCP in the meat industry across the supply chain, from rearing through to primary and secondary processing.
This book examines the HACCP in the meat industry across the supply chain, from rearing through to primary and secondary processing.
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- EditorialWoodhead Publishing, Ltd.
- Año de publicación2000
- ISBN 10 1855734486
- ISBN 13 9781855734487
- EncuadernaciónTapa dura
- Número de páginas348
- EditorBrown Martyn, Brown M.
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Haccp in the Meat Industry (Woodhead Publishing Series in Food Science, Technology and Nutrition)
Publicado por
Woodhead Publishing, Ltd.
(2000)
ISBN 10: 1855734486
ISBN 13: 9781855734487
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Descripción Condición: new. Questo è un articolo print on demand. Nº de ref. del artículo: c500b3ad1b59324c99e0528c14250422
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HACCP in the Meat Industry (Woodhead Publishing Series in Food Science, Technology and Nutrition)
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Woodhead Publishing Ltd 2000-09-22
(2000)
ISBN 10: 1855734486
ISBN 13: 9781855734487
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Descripción Hardcover. Condición: New. Nº de ref. del artículo: 6666-ELS-9781855734487
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Haccp in the Meat Industry
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Woodhead Publishing Elsevier Science & Technology
(2000)
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ISBN 13: 9781855734487
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Descripción Buch. Condición: Neu. This item is printed on demand - it takes 3-4 days longer - Neuware -The recent outbreaks of E.coli and BSE have ensured that the issue of meat safety has never had such a high profile. Meanwhile HACCP has become the preferred tool for the management of microbiological safety. Against a background of consumer and regulatory pressure, the effective implementation of HACCP systems is critical. Written by leading experts in the field, HACCP in the meat industry provides an authoritative guide to making HACCP systems work effectively.This book examines the HACCP in the meat industry across the supply chain, from rearing through to primary and secondary processing. Englisch. Nº de ref. del artículo: 9781855734487
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HACCP in the Meat Industry
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Woodhead Publishing
(2000)
ISBN 10: 1855734486
ISBN 13: 9781855734487
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Descripción Hardcover. Condición: Brand New. 1st edition. 344 pages. 9.21x6.22x1.02 inches. In Stock. Nº de ref. del artículo: __1855734486
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Haccp in the Meat Industry
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ISBN 13: 9781855734487
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Descripción Condición: New. Dieser Artikel ist ein Print on Demand Artikel und wird nach Ihrer Bestellung fuer Sie gedruckt. This book is a survey of key principles and best practice, providing an authoritative guide to making HACCP systems work successfully in the meat industry.The recent outbreaks of E.coli and BSE have ensured that the issue of meat safety has never had su. Nº de ref. del artículo: 597118775
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Haccp in the Meat Industry
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Elsevier Science & Technology, Woodhead Publishing
(2000)
ISBN 10: 1855734486
ISBN 13: 9781855734487
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Descripción Buch. Condición: Neu. nach der Bestellung gedruckt Neuware - Printed after ordering - The recent outbreaks of E.coli and BSE have ensured that the issue of meat safety has never had such a high profile. Meanwhile HACCP has become the preferred tool for the management of microbiological safety. Against a background of consumer and regulatory pressure, the effective implementation of HACCP systems is critical. Written by leading experts in the field, HACCP in the meat industry provides an authoritative guide to making HACCP systems work effectively.This book examines the HACCP in the meat industry across the supply chain, from rearing through to primary and secondary processing. Nº de ref. del artículo: 9781855734487
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