TY  - BOOK
TI  - Haccp in Meat, Poultry and Fish Processing:Advances in Meat Research Series V-10
SN  - 0-8342-1327-3
AV  - 664.93/HAC 9
U1  - 664.93/HAC 
PY  - 1999///
CY  - New York
PB  - An Aspen Publication
ER  -