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20171111235758.0 |
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020207s1992 r er 100 0 engxd |
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|a 664.001579 HAC
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|2 22
|a 664.001579
|
| 245 |
1 |
0 |
|a HACCP:
|b principles and applications/
|c edited by Merle D. Pierson and Donald A. Corlett
|
| 246 |
3 |
0 |
|a Hazard analysis and critical control points
|
| 260 |
3 |
0 |
|a New York:
|b Chapman & Hall,
|c c1992
|
| 300 |
3 |
0 |
|a x, 212 p. :
|b ill. ;
|c 24 cm.
|
| 500 |
3 |
0 |
|a Based on a short course developed and presented by the Continuing Education Committee of the Institute of Food Technologists.
|
| 500 |
3 |
0 |
|a Based on a short course development and presented by the Continuing Eductation Committee of the Institute of Food Technologists
|
| 500 |
3 |
0 |
|a "Based on a short course developed and presented by the Continuing Education Committee of the Institute of Food Technologists."
|
| 504 |
3 |
0 |
|a Includes bibliographical references and index.
|
| 650 |
1 |
0 |
|a Food microbiology
|
| 650 |
1 |
0 |
|a Food industry and trade
|x Quality control
|
| 650 |
1 |
0 |
|a Food
|x Safety measures
|
| 650 |
1 |
0 |
|a Food
|x Microbiology
|
| 650 |
1 |
0 |
|a Food industry and trade
|x Quality control
|
| 650 |
0 |
0 |
|a Hazard Analysis and Critical Control Point (Food safety system)
|
| 650 |
0 |
0 |
|a Food
|x Safety measures
|
| 650 |
0 |
0 |
|a Food
|x Microbiology
|
| 650 |
0 |
0 |
|a Food industry and trade
|x Quality control
|
| 700 |
1 |
0 |
|a Pierson, Merle D.
|
| 700 |
1 |
0 |
|a Corlett, Donald A.
|
| 710 |
0 |
0 |
|a Institute of Food Technologists.
|b Continuing Education Committee
|
| 952 |
|
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|b 59cc1c486c5ad13446f7c31a
|c 998a
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|a GR-AtNTU
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