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HACCP in Meat, Poultry, and Fish Processing - a book by Pearson, A. M.

HACCP in Meat, Poultry, and Fish Processing

HACCP in Meat, Poultry, and Fish Processing( )
Author: Pearson, A. M.
Dutson, T. R.
Series title:Advances in Meat Research Ser.
ISBN:978-1-4613-5898-5
Publication Date:Mar 2013
Publisher:Springer
Book Format:Paperback
List Price:USD $99.00
Book Description:

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 Company under the direction of Roward E. Bauman, who as the author of chapter 1 describes the evolution of the RACCP system and its adaptation to foods. The second chapter discusses the adoption...
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Book Details
Pages:393
Detailed Subjects: Technology & Engineering / Food Science
Technology & Engineering / Agriculture / Animal Husbandry
Business & Economics / Industries / Agribusiness
Physical Dimensions (W X L X H):6.045 x 9.165 x 0.328 Inches
Book Weight:1.384 Pounds

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