00851nam a2200205Ia 4500 CTU_159951 210402s9999 xx 000 0 und d 664 H972/N334 Huss, H.H Assurance of seafood quality By H.H.Huss Rom FAO 1994 This document is primarity focused on the application of the Hazard Analysis Critical Control Point ( HACCP) system to the fish industry. The document reviews in detail the potential haxards the utilization of HACCP in different types of fish industries. Fishery processing,Fishery products,Chế biến thủy sản Quality control,Quality control,Kiểm soát chất lượng Năm Trung tâm Học liệu Trường Đại học Cần Thơ