000			00861nam a2200217 a 4500
005			200902210153555.7
008			960221s1955 dcuabcdjdbkoqu001 0deng d
080			_a637.5 _bPEA
100			_aPearson, A M.,ed. _eed.by _913609
245			_aHACCP in meat poultry and fish processing _ced.by A M Pearson and T R Dutson
300			_axv, 393p.
490			_aAdvances in meat research series;v.10
653			_aFood-Microbiology _aFood-Quality _aFood industry and trade-Quality control _aFood industry and trade-Safety measures _aFood Quality control
700			_aDutson, T R.,ed. _913608
942			_cBK
260			_aMaryland _bAspen Publishers _c1999 _913610
500			_a
020			_a9780834213272
003			ViArRB
952			_w2010-06-16 _p00063041 _r2013-03-17 _40 _00 _bUL _m1 _10 _o637.5 PEA _d2010-06-16 _70 _cGEN _2udc _yBK _s2013-01-06 _l2 _aUL
999			_c56156 _d56155