Haccp in The Meat Industry
Aus der Reihe
Woodhead Publishing Series in
Fr. 318.00
inkl. gesetzl. MwSt.,
Beschreibung
Produktdetails
Einband
Gebundene Ausgabe
Erscheinungsdatum
01.10.2000
Herausgeber
Brown M.Verlag
Woodhead PubSeitenzahl
344
Maße (L/B/H)
23.4/15.6/2.1 cm
Gewicht
680 g
Sprache
Englisch
ISBN
978-1-85573-448-7
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.
This book examines the HACCP in the meat industry across the supply chain, from rearing through to primary and secondary processing.
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