Risk based determination of critical control points for pork slaughter / Declan J. Bolton, Rachel Pearce, James J. Sheridan.

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Material type: Text

TextSeries: Project ARMIS final report ; no. 4667. | National Food Centre research report ; No.56.Publication details: Dublin : Teagasc, 2002.Description: 24 p. : ill. ; 21 cm. ; pbkISBN:

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Holdings
Item type	Current library	Call number	Copy number	Status	Date due	Barcode
Reference	Carlow Campus Library Reference	664 (Browse shelf(Opens below))	1	Not for loan		43234

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Previous	664 Food choice and consumer concerns about animal welfare in Ireland /	664 Spread of brain and spinal cord material during beef slaughter /	664 The market for organic liquid milk in Ireland /	664 Risk based determination of critical control points for pork slaughter /	664 The market for speciality foods in Ireland /	664 Using ultrasound to measure beef tenderness and fat content /	664 Methods for antibiotic residues in food /	Next

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