Berends, B R <br/><br/>
[The Hazard Analysis Critical Control Point approach (HACCP) in meat production].  [electronic resource] 

 -  Tijdschrift voor diergeneeskunde  Jun 1994 
 - 360-5 p.  digital 
<br/><br/> Publication Type: English Abstract; Journal Article 
<br/><br/><label>ISSN: </label>0040-7453 
<br/><br/><label>Subjects--Topical Terms: </label><br/>Algorithms<br/>Animals<br/>Cattle<br/>Food Inspection--standards<br/>Meat--standards<br/>Quality Control<br/>Swine