Making the most of HACCP

RecordNumber :

45818

LC Class :

LC Number :

537

LC CutterNumber :

.M39

LC Date :

2001

Dewey Class :

363.19

Dewey Number :

Title :

Making the most of HACCP

Author Statement :

edited by Tony Mayes and Sara Mortimore

Publication :

CRC Press ; Cambridge, England : Woodhead Pub. Ltd.

Publication Year :

2001

Collation :

xviii, 286 p. ill. 24 cm.

Series :

Woodhead Publishing in food science and technology

Subject :

Hazard Analysis and Critical Control Point (Food safety system),Food- Safety measures,Food handling

ADDED ENTRIES :

Mayes, Tony.,Mortimore, Sara.href="http://www.loc.gov/cgi-bin/zgate?present+1831092+Default+1+1+F+1.2.840.10003.5.10+15+/cgi-bin/zgate\\\,3fACTION,3dINIT\\\,26FORM_HOST_PORT,3d/prod/www/data/z3950/locils.html,z3950.loc.gov,7090">Labeled display | Brief Record Display | New Search

This display was generated by the CNIDR Web-Z39.50 gateway, version 1.08, with Library of Congress Modifications.

DocumentNumber :

54564

SubTitle :

learning from otherʹs experience

Biblography :

Includes bibliographical references and index

ISBN :

1855735040

BL :

Link To Document :

https://library.iut.ac.ir/dL/search/default.aspx?Term=45818&Field=0&DTC=100