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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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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.
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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)
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Woodhead Publishing, 2000
ISBN 10: 1855734486
ISBN 13: 9781855734487
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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
ISBN 10: 1855734486
ISBN 13: 9781855734487
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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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Haccp in the Meat Industry
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Woodhead Publishing Elsevier Science & Technology, 2000
ISBN 10: 1855734486
ISBN 13: 9781855734487
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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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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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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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