• 229,99 €

Beschreibung des Verlags

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.

GENRE
Gewerbe und Technik
ERSCHIENEN
2000
22. September
SPRACHE
EN
Englisch
UMFANG
344
Seiten
VERLAG
Elsevier Science
GRÖSSE
10.9
 MB

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