Publicado por Woodhead Publishing, 2000
ISBN 10: 1855734486 ISBN 13: 9781855734487
Librería: Phatpocket Limited, Waltham Abbey, HERTS, Reino Unido
Condición: Good. Your purchase helps support Sri Lankan Children's Charity 'The Rainbow Centre'. Ex-library, so some stamps and wear, but in good overall condition. Our donations to The Rainbow Centre have helped provide an education and a safe haven to hundreds of children who live in appalling conditions.
Publicado por Woodhead Publishing, Ltd., 2000
ISBN 10: 1855734486 ISBN 13: 9781855734487
Librería: Brook Bookstore On Demand, Napoli, NA, Italia
Condición: new. Questo è un articolo print on demand.
Publicado por Woodhead Publishing Ltd 2000-09-22, 2000
ISBN 10: 1855734486 ISBN 13: 9781855734487
Librería: Chiron Media, Wallingford, Reino Unido
Hardcover. Condición: New.
Publicado por Woodhead Publishing Elsevier Science & Technology, 2000
ISBN 10: 1855734486 ISBN 13: 9781855734487
Librería: BuchWeltWeit Ludwig Meier e.K., Bergisch Gladbach, Alemania
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.
Publicado por Woodhead Publishing, 2000
ISBN 10: 1855734486 ISBN 13: 9781855734487
Librería: Revaluation Books, Exeter, Reino Unido
Hardcover. Condición: Brand New. 1st edition. 344 pages. 9.21x6.22x1.02 inches. In Stock.
Publicado por Elsevier Science & Technology, Woodhead Publishing, 2000
ISBN 10: 1855734486 ISBN 13: 9781855734487
Librería: AHA-BUCH GmbH, Einbeck, Alemania
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.