Košík
zboží
(prázdné)
Chapter 4 deals with the use of RACCP in controlling hazards encountered in slaughtering and distribution of fresh meat and poultry, while chapter 5 discusses the problem - both spoilage and hazards - involved in processing and distribution of meat, poultry and seafood products.
číst celé
Chapter 4 deals with the use of RACCP in controlling hazards encountered in slaughtering and distribution of fresh meat and poultry, while chapter 5 discusses the problem - both spoilage and hazards - involved in processing and distribution of meat, poultry and seafood products.
schovat popis
- Nakladatel: Springer-Verlag New York Inc.
- Kód:
- Rok vydání: 2013
- Jazyk: Angličtina
- Vazba: Taschenbuch
- Počet stran: 393
- Šířka balení: 23.3 cm
- Výška balení: 15.6 cm
- Hloubka balení: 2.7 cm
- Váha balení: 652 g
Recenze