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20171111230401.0 |
| 008 |
020901s2001----gr er 000 0 eng d |
| 020 |
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|a 0849312183
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| 040 |
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|a ΓΠΑ
|b gre
|e AACR2
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| 082 |
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0 |
|2 21
|a 363.192
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| 100 |
1 |
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|a Mayes, Tony
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| 245 |
0 |
0 |
|a Making the most of HACCP:
|b learning from others' experience/
|c edited by Tony Mayes and Sara Mortimore
|
| 260 |
|
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|a Boca Raton, Fla.:
|b CRC Press,
|c c2001
|
| 300 |
|
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|a xviii, 286 σ.
|
| 490 |
0 |
|
|a Woodhead Publishing in food science and technology
|
| 504 |
|
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|a Περιλαμβάνει βιβλιογραφίες και ευρετήριο
|
| 650 |
0 |
0 |
|a Hazard Analysis and Critical Control Point (Food safety system)
|
| 650 |
0 |
0 |
|a Food
|x Safety measures
|
| 700 |
1 |
|
|a Mortimore, Sara
|
| 952 |
|
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|a GR-AtULA
|b 59cc18486c5ad13446f705a5
|c 998a
|d 945l
|e 363.192 MAK
|t 1
|x m
|z Books
|
