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Table of contents (14 chapters)
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Front Matter
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Back Matter
About this book
Editors and Affiliations
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Department of Animal Sciences, Oregon State University, USA
A. M. Pearson
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Agricultural Experiment Station, College of Agricultural Sciences, Oregon State University, USA
T. R. Dutson
Bibliographic Information
Book Title: HACCP in Meat, Poultry, and Fish Processing
Editors: A. M. Pearson, T. R. Dutson
Series Title: Advances in Meat Research
DOI: https://doi.org/10.1007/978-1-4615-2149-5
Publisher: Springer New York, NY
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eBook Packages: Springer Book Archive
Copyright Information: Springer Science+Business Media Dordrecht 1995
Hardcover ISBN: 978-0-7514-0229-2Published: 31 December 1995
Softcover ISBN: 978-1-4613-5898-5Published: 11 March 2013
eBook ISBN: 978-1-4615-2149-5Published: 06 December 2012
Edition Number: 1
Number of Pages: XV, 393
Topics: Science, Humanities and Social Sciences, multidisciplinary