HACCP in primary processing: red meat-Reference-Cited by-同舟云学术

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HACCP in primary processing: red meat

Published:2000 Issue: Volume: Page:81-122
ISSN:
Container-title:HACCP in the Meat Industry
language:
Short-container-title:

Author:

Gill C.O.

Publisher

Elsevier

Link

http://woodhead.metapress.com/index/W065H643U0U3122X.pdf

Reference96 articles.

1. Textbook of Meat Hygiene;Thornton,1974

2. Meat hygiene: the changing years;Blamire;State Vet J,1984

3. A Practical Guide to Meat Inspection;Walley,1896

4. Postmortem meat inspection in New Zealand: the dismantling of traditional systems;Hathaway;Surveillance,1990

5. Salmonella: a postmortem pathogen;Tauxe;J Food Protect,1991

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