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HACCP in Meat, Poultry, and Fish Processing

Overview of attention for book
Attention for Chapter 7: Risk analysis, HACCP and microbial criteria in meat and poultry systems
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Chapter title
Risk analysis, HACCP and microbial criteria in meat and poultry systems
Chapter number 7
Book title
HACCP in Meat, Poultry, and Fish Processing
Published by
Springer, Boston, MA, January 1995
DOI 10.1007/978-1-4615-2149-5_7
Book ISBNs
978-1-4613-5898-5, 978-1-4615-2149-5
Authors

K. B. Harris, H. R. Cross, G. R. Acuff, N. B. Webb

Mendeley readers

Mendeley readers

The data shown below were compiled from readership statistics for 2 Mendeley readers of this research output. Click here to see the associated Mendeley record.

Geographical breakdown

Country Count As %
Unknown 2 100%

Demographic breakdown

Readers by professional status Count As %
Student > Master 2 100%
Readers by discipline Count As %
Business, Management and Accounting 1 50%
Agricultural and Biological Sciences 1 50%