| 000 | 00900cam a2200253 4500 | ||
|---|---|---|---|
| 001 | u32862 | ||
| 003 | SIRSI | ||
| 008 | 211102s1988 000 0 | ||
| 020 | _a0632026510 | ||
| 050 | _aQR115 | ||
| 082 | _a664.07 | ||
| 110 |
_aInternational Commission on Microbiological Specifications for Foods _9251442 |
||
| 245 | _aMicroorganisms in foods 4 : application of the hazard analysis critical control point (HACCP) system to ensure microbiological safety and quality | ||
| 260 |
_bBlackwell Scientific, _c1988 |
||
| 650 |
_aFood safety _9329605 |
||
| 654 | _aFood processing, food research, food technology | ||
| 999 |
_c74217 _d74217 |
||
| 650 |
_aMicrobiological safety _9333647 |
||
| 650 |
_aFood hygiene _9333766 |
||
| 650 |
_aFood industry _9333989 |
||
| 650 |
_aFood microbiology _9330311 |
||
| 650 |
_aFood processing _9329604 |
||
| 650 |
_aFood production _9333991 |
||
| 650 |
_aHazard analysis _9334114 |
||