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Tshabalala, Papiso Ariette
(University of Pretoria, 2011-10-24)
Contamination of meat with microorganisms during slaughter is inevitable. Hygiene management systems (HMSs) such as the Hygiene Assessment System (HAS) and Hazard Analysis Critical Control Point (HACCP) are used to prevent ...
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Tshabalala, Papiso Ariette
(University of Pretoria, 2007-12-19)
Please read the abstract in the front section of this document