Food Safety in Shrimp Processing: A Handbook for Shrimp Processors, Importers, Exporters and RetailersISBN: 978-0-85238-270-7
Hardcover
184 pages
May 2002, Wiley-Blackwell
Other Available Formats: E-book
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"The book is essential for anyone involved in the handling and
processing of shrimp and prawns"
Aquaculture Magazine
Aquaculture Magazine
"For anyone who wants, or needs to understand how HACCP
principles are used in the shrimp industry.... This book gathers
otherwise scattered information into one place for ease of use...
Recommended."
E-streams