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		HACCP in meat, poultry and fish processing by Pearson, A. M [editor] Dutson, T. R [editor] Series: Advances in Meat Research ; 10 Publication details: Blackie Academic and Professional, 1995 Availability: Items available for loan: CAFRE Greenmount Library (1)Location, call number: 664.07 PEA. CAFRE Loughry Library (1)Location, call number: TX531 PEA. Place hold Add to cart (remove)
		HACCP: a practical guide by Leaper, S [editor] Campden and Chorleywood Food Research Association Edition: 2nd ed. Publication details: Campden and Chorleywood Food Research Association, 1997 Availability: Items available for loan: CAFRE Greenmount Library (2)Location, call number: Reference 363.1926 LEA/REF/PAM, ... CAFRE Loughry Library (2)Location, call number: TX531 CAM/PAM, ... Place hold Add to cart (remove)
		Coping with a food contamination incident in a food supply company by Lewis, David Scottish Agricultural College (SAC) Series: SAC Technical Note ; No. TN471 Publication details: Scottish Agricultural Colleges (SAC), 1998 Availability: Items available for loan: CAFRE Greenmount Library (1)Location, call number: SAC TECHNICAL NOTE. Place hold Add to cart (remove)
		PAS 110: 2010 - specification for whole digestate, separated liquor and separated fibre derived from the anaerobic digestion of source-segregated biodegradable materials by British Standards Institution (BSI) Publication details: London: BSI, 2010 Availability: Items available for loan: CAFRE Greenmount Library (1)Location, call number: 333.794 BRI/PAM. Place hold Add to cart (remove)

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