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Generic HACCP model for poultry slaughter
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Sobre o livro
Reports the results of a workshop for poultry slaughter held in Atlanta, Georgia, August 27-29, 1991. Participants identified 10 critical control points for poultry slaughter, including receiving, scalding, venting/opening/eviscerating, offline procedures, neck and giblet chilling, final wash, carcass chilling, packaging/labeling, and storage/distribution.
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OpenLibrary
OL24918263W
Fonte
OpenLibrary
O Que a Galera Achou
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