TY  - BOOK
AU  - Limpus,Leonard G.
TI  - An introduction to HACCP for fish processors
SN  - 9810090935
AV  - TP 373.5 .L734 1997
PY  - 1997///
CY  - Canada
PB  - Marine Fisheries Research Department, Southeast Asian Fisheries Development Center
KW  -  Hazard Analysis and Critical Control Point (Food safety system)
KW  - LCSH
KW  - Food
KW  - Safety measures
KW  - Fishery processing
N1  - Includes bibliographical references
UR  - http://www.revistaaquatic.com/aquatic/html/art303/ANEXO1.HTM
ER  -