Handbook of Meat Processing

Contents vii

29. Assessment of Genetically Modifi ed Organisms (GMO) in Meat Products
    by PCR 501
    Marta Hernández, Alejandro Ferrando, and David Rodríguez-Lázaro


30. HACCP: Hazard Analysis Critical Control Point 519
    Maria Jo ã o Fraqueza and António Salvador Barreto


31. Quality Assurance 547
    Friedrich-Karl Lücke

Index 561