HACCP in meat, poultry and fish processing / Rajat Sinha.
Material type: TextPublication details: New Delhi, India : Random Publications, 2017Description: vi, 304 pages : illustrations ; 25 cmISBN: 9789386355300 (Hb.)Subject(s): Meat industry and trade | Poultry -- Processing | Fishery processing | Food adulteration and inspectionLOC classification: TS1955 | .S56 2017Item type | Home library | Call number | Copy number | Status | Notes | Date due | Barcode |
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Books | MMSU Main Library | TS1955 .S56 2017 CIRC (Browse shelf(Opens below)) | 18-0718 | Available | For Circulation | 35074 |
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TS695.M33 2000 CIRC Physical vapor deposition of thin films / | TS953.A43 1965 REF Die design handbook : | TS 1544.P4 J68 2013 F A journey through Philippine handwoven textiles / edited by | TS1955 .S56 2017 CIRC HACCP in meat, poultry and fish processing / | TS1966 .I5 S56 2015 CIRC Principles of meat technology / | TS1968.V47 2017 CIRC The Science of poultry and meat processing / | TS2301.A7.A92 1981 REF Audiovisual handbook / |
Includes bibliographical references and index.
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