| 000 | 00730nam a2200241Ia 4500 | ||
|---|---|---|---|
| 001 | 000000013288 | ||
| 008 | 230524s9999 xx 000 0 und d | ||
| 020 | _a9241544333 | ||
| 040 | _cUDSM | ||
| 050 | _aTX537.B79 | ||
| 100 | 1 |
_aBryan, F. L. _eAuthor |
|
| 245 | 0 |
_aHazard analysis critical control point evaluations _b : a guide to identifying hazards and assessing risks associated with food preparation and storage |
|
| 260 |
_aGeneva _b: WHO, _c1992 |
||
| 300 |
_avi,72p. _b: ill. _c; 24cm. |
||
| 650 | _aFood service | ||
| 650 | _aSanitation | ||
| 650 | _aFood industry and trade | ||
| 650 | _aFood poisoning | ||
| 650 | _aPrevention | ||
| 650 | _aFood borne diseases | ||
| 650 | _aLab Manual | ||
| 942 |
_2lcc _cBK |
||
| 999 |
_c61642 _d61642 |
||