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Generic HACCP model for heat treated but not fully cooked, not shelf stable meat and poultry products.
- Format:
- Book
- Government document
- Series:
- HACCP ; 11.
- HACCP ; 11
- Language:
- English
- Subjects (All):
- Poultry industry--United States--Quality control.
- Poultry industry.
- Poultry--Processing--United States.
- Poultry.
- Meat--Contamination--United States.
- Meat.
- Meat--Quality--United States.
- Meat--Microbiology--United States.
- Meat--Contamination.
- Meat--Microbiology.
- Meat--Quality.
- Poultry industry--Quality control.
- Poultry--Processing.
- United States.
- Physical Description:
- 1 online resource (40 pages) : illustrations.
- Edition:
- [Rev.].
- Place of Publication:
- [Washington, D.C.] : U.S. Dept. of Agriculture, Food Safety and Inspection Service, [1999]
- Notes:
- Title from title screen (viewed on Aug. 15, 2012).
- "September 1999."
- Includes bibliographical references.
- Other Format:
- Print version: Generic HACCP model for heat treated but not fully cooked, not shelf stable meat and poultry products
- OCLC:
- 43711348
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