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HACCP in meat, poultry and fish processing / edited by A. M. Pearson and T.R. Dutson

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    QR117
    .H33 1999
     
    480729 (Shelf),BOK
    HACCP in meat, poultry and fish processing. - Maryland , 1999.

         xv, 393 p. : ill. ; 23 cm Advances in meat research volume 10.

         ISBN 0834213273.
         
         1. Food industry and trade - Quality control 2. Food - Quality 3. Food - Microbiology.I. Pearson, A.M. II. Dutson, T.R. III. Title IV. Series
         Library : UiTM Shah Alam
    Accn No.Item StatusAdd IdLocationSMDItem Category
    480729ShelfPERPUSTAKAAN UNDANG-UNDANG TAR(PUU)BOOKret
    480730ShelfPTAR KAMPUS PUNCAK ALAM(PPA)BOOKret

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