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| 100 | _a19980402e19951988k y0pory5003 ba | ||
| 101 | 0 | _aeng | |
| 102 | _aGB | ||
| 200 | 1 |
_aApplication of the hazard analysis critical control point (HACCP) system to ensure microbiological safety and quality _fInternational Commission on Microbiological Specifications for Foods |
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| 210 |
_aOxford _cBlackwell _dimp. 1995 |
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| 215 |
_aXIV, 357 p. _d23 cm |
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| 225 | 2 |
_aMicroorganisms in foods _v4) |
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| 512 | 1 | _aHACCP in microbiological safty and quality | |
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_a579.67 _vmed _zpor |
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| 675 |
_a664 _vmed _zpor |
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| 712 | 0 | 2 | _aInternational Commission on Microbiological Specifications for Foods. |
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_cLIVRO _n0 |
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