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1.
Generic HACCP model for heat treated but not fully cooked, not shelf stable meat and poultry products
Published
[Washington, D.C.] : U.S. Dept. of Agriculture, Food Safety and Inspection Service, [1999]
Online
http://purl.fdlp.gov/GPO/gpo26779
Location
Yale Internet Resource >> None
Format
Books / Online
2.
Progress report on Salmonella testing for raw meat and poultry products
Published
Washington, D.C. : [Food Safety and Inspection Service], 1998-
Online
http://purl.access.gpo.gov/GPO/LPS37696
Location
Yale Internet Resource >> None
Format
Journals & Newspapers / Online
3.
Pathogen reduction Hazard Analysis and Critical Control Point (HACCP) systems
Author
United States. General Accounting Office
Published
Washington, D.C. : The Office ; [Gaithersburg, Md.] (P.O. Box 6015, Gaithersburg 20884-6015) : The Office [distributor, 1996]
Online
Search for full text online
Location
Yale Internet Resource >> None
Format
Books / Online
4.
Micro-organisms and their control on fresh poultry meat
Author
Dawson, L. E.
Published
East Lansing, Mich. : Michigan State University, Agricultural Experiment Station, 1960.
Online
no.278
Location
HathiTrust Digital Library >> Online Resource
Format
Books / Online