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

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

Please read the abstract in the section 00front of this document === Dissertation (MSc (Food Science))--University of Pretoria, 1999. === Food Science === MSc === unrestricted

Bibliographic Details
Main Author: Wagude, Bethsheba Emily Akinyi
Other Authors: De Kock, Henrietta Letitia
Published: University of Pretoria 2013
Subjects:
Food industry and trade safety measures
Food industry and trade quality control
Food quality
Meat quality
Food microbiology
UCTD
Online Access:http://hdl.handle.net/2263/28615
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>
http://upetd.up.ac.za/thesis/available/etd-10112007-120747/

Internet

http://hdl.handle.net/2263/28615
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>
http://upetd.up.ac.za/thesis/available/etd-10112007-120747/

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