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951214s1995 gr gr 00010 eng d |
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|a 9251034974
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| 050 |
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|a TX911.3.S24
|b U84 1994
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| 082 |
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|2 20
|a 363.19/26
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| 245 |
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|a The use of hazard analysis critical control point (HACCP) principles in food control :report of an FAO expert technical meeting, Vancouver, Canada, 12-16 December 1994
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| 260 |
|
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|a Rome :
|b Food and Agriculture Organization of the United Nations,
|c 1995.
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| 300 |
|
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|a 1 v. (various pagings) ;
|c 30 cm.
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| 504 |
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|a Includes bibliographical references.
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| 650 |
1 |
0 |
|a Food handling
|x Safety measures
|x Congresses
|
| 650 |
1 |
0 |
|a Food service
|x Safety measures
|x Congresses
|
| 650 |
1 |
0 |
|a Food service
|x Sanitation
|
| 710 |
0 |
|
|a Food and Agriculture Organization of the United Nations
|x Congresses
|
| 711 |
2 |
2 |
|a FAO Expert Technical Meeting on the Use of Hazard Analysis Critical Control Point (HACCP) Principles in Food Control
|c Vancouver, B.C.)
|d (1994 :
|
| 952 |
|
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|a GR-AtTEI
|b 59cc79186c5ad13446fc220d
|c 998a
|d 945l
|e -
|t 1
|x m
|z Books
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