Titlebook: HACCP in Meat, Poultry, and Fish Processing; A. M. Pearson (Courtesy Professor),T. R. Dutson (D Book 1995 Springer Science+Business Media

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Book 1995supply for manned space flights by the National Aeronautics and Space Administration (NASA). The original work was carried out by the Pillsbury Company under the direction of Roward E. Bauman, who as the author of chapter 1 describes the evolution of the RACCP system and its adaptation to foods. The

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meat and poultry, while chapter 5 discusses the problem - both spoilage and hazards - involved in processing and distribution of meat, poultry and seafood products. Chapter 6 covers the entire area of fish and seafoods, including both fresh and processed products from the standpoints of spoilage and hazards.978-1-4613-5898-5978-1-4615-2149-5

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A. M. Pearson (Courtesy Professor),T. R. Dutson (D

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Werner Schiehlen,Peter Eberhardects in food production and research for the United States space program. The basics were developed by The Pillsbury Company with the cooperation and participation of The National Aeronautics and Space Administration (NASA), The Natick Laboratories of the US Armed Forces, and the US Air Force Space

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https://doi.org/10.1007/978-3-642-53367-9er types of food systems. The program must be designed by the individual company or plant for their respective operation(s). Each program, although individually tailored, must be based on the seven principles of HACCP including hazard assessment, critical control point (CCP) identification, establis