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HACCP in meat, poultry and fish processing / edited by A. M. Pearson, T.R. Dutson.

Contributor(s): Material type: TextTextSeries: Advances in meat research ; v.10. | Advances in meat research ; v.10.Publisher: Gaithersburg, Maryland : Aspen Pub, 1999Description: xv, 393 pages : Illustrations ; 24 cmContent type:
  • text
Media type:
  • unmediated
Carrier type:
  • volume
ISBN:
  • 0834213273
  • 9780834213272
Subject(s):
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Holdings
Item type Current library Home library Collection Shelving location Call number Status Date due Barcode
Open Shelf Open Shelf UMK Kampus Jeli UMK Kampus Jeli DEFAULT Kampus Jeli Open Shelf Level 1 QR115 .H33 1999 (Browse shelf(Opens below)) Available 10070809
Veterinary Collection - Open Veterinary Collection - Open UMK Kampus Padang Tembak UMK Kampus Padang Tembak FPV Kampus Padang Tembak Open Shelf QR115 .H33 1999 (Browse shelf(Opens below)) Available 10070807
Veterinary Collection - Open Veterinary Collection - Open UMK Kampus Padang Tembak UMK Kampus Padang Tembak FPV Kampus Padang Tembak Open Shelf QR115 .H33 1999 (Browse shelf(Opens below)) Available 10070808

Fakulti Perubatan Veterinar.

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