Hazard analysis critical control point (HACCP) in a red meat abattoir
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Date
Authors
Journal Title
Journal ISSN
Volume Title
Publisher
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>