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	1.	HACCP in meat poultry and fish processing : Advances in meat research series volume 10 by Pearson A M Dutson T R Material type: Text; Format: print ; Literary form: Not fiction Publication details: Blackie Academic & Professional, London 1995 Availability: Items available for loan: CIFT Library (1)Call number: 664 Pearson A. Place hold Add to cart (remove)
	2.	HACCP in meat poultry and fish processing by Pearson A M Dutson T R Material type: Text; Format: print ; Literary form: Not fiction Publication details: Aspen Publishers, Inc./Chapman & Hall, 1995 originally published, Gaithersburg, Maryland 1999 Availability: Items available for loan: CIFT Library (1)Call number: 664. Place hold Add to cart (remove)
	3.	HACCP in meat poultry and fish processing by Pearson A M Dutson T R Material type: Text; Format: print ; Literary form: Not fiction Publication details: Aspen Publishers, Inc./Chapman & Hall, 1995 originally published, Gaithersburg, Maryland 1999 Availability: Items available for loan: CIFT Library (1)Call number: 664 PEA. Place hold Add to cart (remove)
	4.	Processed meats .-3rd Ed by Pearson A M Gillett T A Material type: Text; Format: print ; Literary form: Not fiction Publication details: Aspen Publication, Gaithersburg 1999 Availability: Items available for loan: CIFT Library (1)Call number: 664 PEA. Place hold Add to cart (remove)

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