| 000 | 01547cam a2200361 i 4500 | ||
|---|---|---|---|
| 001 | vtls003255863 | ||
| 003 | MY-SjTCS | ||
| 005 | 20200226120456.0 | ||
| 008 | 140528s1999 dcua b 000 0 eng d | ||
| 020 | _a0937774111 (paperback) | ||
| 039 | 9 |
_a201809071412 _bVLOAD _c201405281634 _dshuhada _c201405281633 _dshuhada _c201405281632 _dshuhada _y201405281609 _zshuhada |
|
| 040 | _erda | ||
| 082 | 0 | 4 |
_a363.1926 _bHAC 1999 |
| 245 | 0 | 0 |
_aHACCP a systematic approach to food safety : _ba comprehensive manual for developing and implementing a hazard analysis and critical control point plan / _cedited by Kenneth E. Stevenson and Dane T. Bernard. |
| 246 | 3 | 0 | _aSystematic approach to food safety |
| 246 | 3 | 0 | _aComprehensive manual for developing and implementing a hazard analysis and critical control point plan |
| 250 | _aThird edition. | ||
| 264 | 1 |
_aWashington, D.C. : _bFood Processors Institute, _c[1999] |
|
| 264 | 4 | _c©1999 | |
| 300 |
_a184 pages : _billustrations ; _c28 cm |
||
| 336 |
_atext _2rdacontent |
||
| 337 |
_aunmediated _2rdamedia |
||
| 338 |
_avolume _2rdacarrier |
||
| 504 | _aIncludes bibliographical references. | ||
| 650 | 0 |
_aFood adulteration and inspection. _916402 |
|
| 650 | 0 |
_aFood industry and trade _xSanitation. _917057 |
|
| 650 | 0 |
_aFood handling _xSafety measures. _911323 |
|
| 650 | 0 |
_aFood _xMicrobiology. _911633 |
|
| 700 | 1 |
_aBernard, Dane T., _eauthor. _970712 |
|
| 700 | 1 |
_aStevenson, Kenneth E., _eauthor. _970711 |
|
| 920 | _aGENLS : 211309 | ||
| 999 |
_c165048 _d165048 |
||