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060510s1999 |||a fr||||| |0 0|eng d |
| 020 |
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|a 0834213273
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| 080 |
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|a 664
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| 100 |
1 |
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|a Pearson, A. M.
|e ed.
|9 264374
|
| 245 |
0 |
0 |
|a HACCP in meat, poultry and fish processing /
|c A. M. Pearson, T. R. Dutson [ed].
|
| 260 |
|
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|a Aspen :
|b Maryland,
|c 1999.
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| 300 |
|
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|a xv, 393 p. :
|b figuras
|
| 490 |
|
|
|a Advances in meat research ;
|v 10
|
| 520 |
2 |
|
|a The origin and concept of HACCP - The HACCP system and how it fits into FSIS programs - Implementation of HACCP program on farms and ranches - Implementation of the HACCP program by meat and poultry slaughterers - The use of HACCP for producing and distributing processed meat and poultry products - Implementation of the HACCP program by the fresh and processed seafood industry - Risk analysis, HACCP and microbial criteria in meat and poultry systems - Relationship of the HACCP system to Total Quality Managemen - HACCP for delicatessens and meat, poultry and seafood retailers - HACCP-TQM for retail and food service operations The HACCP program and the consumer - Organization and management of HACCP programs - Predictive microbiology and HACCP - National and international cooperation on governmental regulations for meat, poultry and fish inspection.
|
| 599 |
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|a Ubic.:664 PRES
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| 650 |
1 |
4 |
|a ALIMENTOS
|9 262721
|
| 650 |
1 |
4 |
|a HACCP
|9 264375
|
| 650 |
1 |
4 |
|a CARNE
|9 264376
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| 650 |
1 |
4 |
|a PESCADO
|9 264377
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| 700 |
1 |
|
|a Dutson, T. R,
|e ed.
|9 264378
|
| 929 |
|
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|a Proyecto FOMEC 112
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| 942 |
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|c LIB
|6 _
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| 959 |
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|a MON
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| 960 |
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|a 643
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| 970 |
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|a Registro convertido en forma automatizada
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| 999 |
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|c 608
|d 608
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