HACCP During the Production of Traditional Meat Snacks: Microbiological hazard and critical control point analysis of dried and minced meat snacks produced in Kano Nigeria

von Shamsuddeen Umar Taschenbuch Details (Deutschland) EAN=ISBN-13: 978-3-659-56107-8 ISBN-10: 3-659-56107-X LAP LAMBERT Academic Publishing · 2015