Food Safety in Shrimp Processing: A Handbook for Shrimp Processors, Importers, Exporters and Retailers - Kanduri, Laxman (Kingsborough Community College, The City University of New York, NY, USA) - Books - John Wiley and Sons Ltd - 9780852382707 - June 21, 2002
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Kanduri, Laxman (Kingsborough Community College, The City University of New York, NY, USA)
Food Safety in Shrimp Processing: A Handbook for Shrimp Processors, Importers, Exporters and Retailers

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Systems of producing food in safer ways, including the use of the hazard analysis critical control point (HACCP) system are now being adopted widely throughout the world. The ever--growing global shrimp and prawn farming and processing industries are now beginning to realise the benefits of using HACCP and other food safety measures.

184 pages, 40

Media Books     Hardcover Book   (Book with hard spine and cover)
Released June 21, 2002
ISBN13 9780852382707
Publishers John Wiley and Sons Ltd
Pages 184
Dimensions 178 × 252 × 19 mm   ·   671 g
Language English  

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