HACCP
A Practical Approach
Published in June 1994
Book
Hardback
352 pages
978-0-412-57020-9 (ISBN)
Description
'Concise and easy to read..This is an excellent book covering an important topic of interest to the food industry.' - Microbiology Newsletter'...this is an excellent text..all academic departments teaching any aspect associated with food and its production should have copies too.' - The Genetic Engineer and Biotechnologist'Once in a while, someone writes a how-to book that is both timely and usable. This is one of those, There are a number of good books on the principles and conceptual interpretations of HACCP (Hazard Analysis Critical Control Points), but when it comes to practical, step-by-step considerations in implementing a HACCP program in a food plant, this is the best I have seen so far.' - Food Technology
More details
Series
Language
English
Place of publication
United Kingdom
Target group
College/higher education
Professional and scholarly
Product notice
sewn/stitched
Cloth over boards
Illustrations
40 line illustrations, appendices
Dimensions
Height: 241 mm
Width: 160 mm
Thickness: 23 mm
Weight
647 gr
ISBN-13
978-0-412-57020-9 (9780412570209)
Copyright in bibliographic data and cover images is held by Nielsen Book Services Limited or by the publishers or by their respective licensors: all rights reserved.
Schweitzer Classification
Other editions
New editions
Book
05/1998
2nd Edition
Chapman and Hall
€96.00
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