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

dc.contributor.advisor	De Kock, Henrietta Letitia	en
dc.contributor.email	upetd@up.ac.za	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	1999	en
dc.date.submitted	2007-10-11	en
dc.description	Dissertation (MSc (Food Science))--University of Pretoria, 1999.	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 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>
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