HACCP in meat, poultry, and fish processing
- Author
- A M PearsonThayne R Dutson
- Publisher
- Blackie Academic & Professional
- Language
- English
- Edition
- 1st ed
- Year
- 1995
- Page
- 408
- ISBN
- 075140229X,9780751402292
- File Type
- pdf
- File Size
- 39.9 MiB
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