Hazard analysis critical control point (HACCP) in a red meat abattoir

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University of Pretoria

Abstract

Please read the abstract in the section 00front of this document

Description

Dissertation (MSc (Food Science))--University of Pretoria, 1999.

Keywords

Food industry and trade safety measures, Food industry and trade quality control, Food quality, Meat quality, Food microbiology, UCTD

Sustainable Development Goals

Citation

Wagude, BEA 1999, Hazard analysis critical control point (HACCP) in a red meat abattoir, MSc Dissertation, University of Pretoria, Pretoria, viewed yymmdd <http://hdl.handle.net/2263/28615>