HACCP in Meat, Poultry, and Fish Processing

HACCP in Meat, Poultry, and Fish Processing edited by A. M. Pearson, T. R. Dutson.

The RACCP (hazard analysis critical control point) concept for food products was an outgrowth of the US space program with the demand for a safe food supply for manned space flights by the National Aeronautics and Space Administration (NASA). The original work was carried out by the Pillsbury Compan...

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Bibliographic Details
Corporate Author: SpringerLink (Online service)
Other Authors: Pearson, A. M. (Editor), Dutson, T. R. (Editor)
Format: eBook
Language:English
Published: Boston, MA : Springer US : Imprint: Springer, 1995.
Series:Advances in Meat Research ; 10
Springer eBook Collection.
Subjects:
Science.
Electronic resources (E-books)
Online Access:http://dx.doi.org/10.1007/978-1-4615-2149-5
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Status: Available

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