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

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dc.contributor.advisor De Kock, Henrietta Letitia en
dc.contributor.postgraduate Wagude, Bethsheba Emily Akinyi en
dc.date.accessioned 2013-09-07T13:50:03Z
dc.date.available 2007-10-11 en
dc.date.available 2013-09-07T13:50:03Z
dc.date.created 1999-10-01 en
dc.date.issued 2007-10-11 en
dc.date.submitted 2007-10-11 en
dc.description Dissertation (MSc (Food Science))--University of Pretoria, 2007. en
dc.description.abstract Please read the abstract in the section 00front of this document en
dc.description.availability unrestricted en
dc.description.degree MSc
dc.description.department Food Science en
dc.identifier.citation Wagude, BEA 2007, 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>
dc.identifier.other Pretoria en
dc.identifier.upetdurl http://upetd.up.ac.za/thesis/available/etd-10112007-120747/ en
dc.identifier.uri http://hdl.handle.net/2263/28615
dc.language.iso en
dc.publisher University of Pretoria en_ZA
dc.rights © University of Pretor en
dc.subject Food industry and trade safety measures en
dc.subject Food industry and trade quality control en
dc.subject Food quality en
dc.subject Meat quality en
dc.subject Food microbiology en
dc.subject UCTD en_US
dc.title Hazard analysis critical control point (HACCP) in a red meat abattoir en
dc.type Dissertation en


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