Code of Practice - Processing of Poultry. Part 2 : Good Manufacturing Practice. Chapter 5: Slaughter and Dressing

Material type: Text

TextPublication details: New Zealand: New Zealand Food Safety, 2009Description: 24 pagesContent type:

Media type:

Carrier type:

Subject(s):

Online resources:

Tags from this library: No tags from this library for this title. Log in to add tags.

Average rating: 0.0 (0 votes)

Holdings
Item type	Current library	Call number	Status	Date due	Barcode
Electronic Sources	Halal Development Corporation Library Open Shelves	REPT 000145 (Browse shelf(Opens below))	Available

Previous	No cover image available No cover image available	No cover image available No cover image available	No cover image available No cover image available	No cover image available No cover image available	No cover image available No cover image available	No cover image available No cover image available	No cover image available No cover image available	Next
Previous	REPT 000142 Global Halal Food Market - July 2007	REPT 000143 GUIDANCE NOTE ON HALAL FOOD ISSUES	REPT 000144 Goat meat production, composition, and quality / by	REPT 000145 Code of Practice - Processing of Poultry. Part 2 : Good Manufacturing Practice. Chapter 5: Slaughter and Dressing	REPT 000146 Global Muslim Lifestyle Travel Market 2012: Landscape & Consumer Needs Study For Airlines, Destinations & Hotels/Resorts	REPT 000147 Global Positioning Of Malaysia's Small And Medium Enterprises And The Effectiveness Of Governments Promotional Initiatives	REPT 000148 Resolving the current inefficiencies in the global regulation of Halal Food : Monthly Report Series	Next

There are no comments on this title.

to post a comment.