Document Type Master's Dissertation Author Wagude, Bethsheba Emily Akinyi URN etd-10112007-120747 Document Title Hazard analysis critical control point (HACCP) in a red meat abattoir Degree MSc (Food Science) Department Food Science Supervisor
Advisor Name Title Ms H L de Kock Keywords
- food industry and trade safety measures
- food industry and trade quality control
- food quality
- meat quality
- food microbiology
Date 1999-10-01 Availability unrestricted Abstract Please read the abstract in the section 00front of this document
© University of Pretoria
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28.8 Modem 56K Modem ISDN (64 Kb) ISDN (128 Kb) Higher-speed Access 00front.pdf 1.89 Mb 00:08:45 00:04:30 00:03:56 00:01:58 00:00:10 01chapter1.pdf 606.22 Kb 00:02:48 00:01:26 00:01:15 00:00:37 00:00:03 02chapter2.pdf 7.17 Mb 00:33:10 00:17:03 00:14:55 00:07:27 00:00:38 03chapter3.pdf 4.56 Mb 00:21:07 00:10:51 00:09:30 00:04:45 00:00:24 04chapter4.pdf 1.94 Mb 00:08:59 00:04:37 00:04:02 00:02:01 00:00:10 05chapter5.pdf 1.22 Mb 00:05:38 00:02:53 00:02:32 00:01:16 00:00:06 06chapter6.pdf 622.67 Kb 00:02:52 00:01:28 00:01:17 00:00:38 00:00:03 07references.pdf 2.48 Mb 00:11:28 00:05:54 00:05:09 00:02:34 00:00:13 08appendix.pdf 2.04 Mb 00:09:27 00:04:51 00:04:15 00:02:07 00:00:10