Hazard analysis critical control point (HACCP) in a red meat abattoir

Description

Please read the abstract in the section 00front of this document / Dissertation (MSc (Food Science))--University of Pretoria, 1999. / Food Science / MSc / unrestricted

Links & Downloads

1. http://hdl.handle.net/2263/28615
2. Wagude, BEA 1999, Hazard analysis critical control point (HACCP) in a red meat abattoir, MSc Dissertation, University of Pretoria, Pretoria, viewed yymmdd <http://hdl.handle.net/2263/28615>
3. Pretoria
4. http://upetd.up.ac.za/thesis/available/etd-10112007-120747/

Tags

Food industry and trade safety measures

Food industry and trade quality control

Food quality

Meat quality

Food microbiology

UCTD

Additional Fields

Identifer	oai:union.ndltd.org:netd.ac.za/oai:union.ndltd.org:up/oai:repository.up.ac.za:2263/28615
Date	11 October 2007
Creators	Wagude, Bethsheba Emily Akinyi
Contributors	De Kock, Henrietta Letitia, [e-mail]
Publisher	University of Pretoria
Source Sets	South African National ETD Portal
Detected Language	English
Type	Dissertation
Rights	© University of Pretor