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Food Safety in Shrimp Processing: A Handbook for Shrimp Processors, Importers, Exporters and Retailers Kanduri, Laxman (Kingsborough Community College, The City University of New York, NY, USA)
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Food Safety in Shrimp Processing: A Handbook for Shrimp Processors, Importers, Exporters and Retailers
Kanduri, Laxman (Kingsborough Community College, The City University of New York, NY, USA)
Systems of producing food in safer ways, including the use of the hazard analysis critical control point (HACCP) system are now being adopted widely throughout the world. The ever--growing global shrimp and prawn farming and processing industries are now beginning to realise the benefits of using HACCP and other food safety measures.
184 pages, 40
| Medios de comunicación | Libros Hardcover Book (Libro con lomo y cubierta duros) |
| Publicado | 21 de junio de 2002 |
| ISBN13 | 9780852382707 |
| Editores | John Wiley and Sons Ltd |
| Páginas | 184 |
| Dimensiones | 178 × 252 × 19 mm · 671 g |
| Lengua | Inglés |
