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| LEADER |
00918nam a2200193 a 4500 |
| 001 |
967730 |
| 005 |
20171111231434.0 |
| 008 |
991202s1995 it a 100 0 eng |
| 020 |
|
|
|a 9251034974
|
| 050 |
|
4 |
|a TX911.3.S24
|b U84 1994
|
| 245 |
0 |
4 |
|a The use of hazard analysis critical point (HACCP) principles in food control :
|b report of an FAO expert technical meeting, Vancouver, Canada, 12-16 December 1994.
|
| 260 |
|
|
|a Rome :
|b Food and Agriculture Organization of the United Nations,
|c c1995.
|
| 300 |
|
|
|a 1v. (various paging) ;
|c 30cm.
|
| 504 |
|
|
|a Includes bibliographical references and index.
|
| 650 |
|
0 |
|a Food service
|x Safety measures
|x Congresses
|
| 650 |
|
0 |
|a Food service
|x Sanitation
|x Congresses
|
| 650 |
|
0 |
|a Food handling
|x Safety measures
|
| 710 |
2 |
|
|a Food and Agriculture Organization of the United Nations (F.A.O.)
|x Congresses
|
| 952 |
|
|
|a GRHeTEI
|b 59ccc5e56c5ad13446083362
|c 998a
|d 945l
|e TX911.3.S24 U84 1994
|t 1
|x m
|z Books
|
