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This volume presents the latest information on the HACCP concept and its uses in reducing contamination at food sources and during processing. This book should be of interest to management, production and quality control personnel in meat, poultry and seafood industries, and university and government researchers.
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This volume presents the latest information on the HACCP concept and its uses in reducing contamination at food sources and during processing. This book should be of interest to management, production and quality control personnel in meat, poultry and seafood industries, and university and government researchers.