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

De Kock, Henrietta Letitia2013-09-072007-10-112013-09-071999-10-0119992007-10-11Wagude, 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>Pretoriahttp://hdl.handle.net/2263/28615Dissertation (MSc (Food Science))--University of Pretoria, 1999.Please read the abstract in the section 00front of this document© University of PretorFood industry and trade safety measuresFood industry and trade quality controlFood qualityMeat qualityFood microbiologyUCTDHazard analysis critical control point (HACCP) in a red meat abattoirDissertationhttp://upetd.up.ac.za/thesis/available/etd-10112007-120747/