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| LEADER |
00000cam a2200000 7i4500 |
| 001 |
0000062600 |
| 008 |
090525s2001 enk eng |
| 020 |
|
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|a 0849312183 (CRC Press)
|
| 020 |
|
|
|a 1855735040 (hbk.)
|
| 020 |
|
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|a 9781855735040 (hbk.)
|
| 090 |
0 |
0 |
|a TX537
|b .M39 2001
|
| 245 |
0 |
0 |
|a Making the most of HACCP
|b learning from others' experience
|c edited by Tony Mayes and Sara Mortimore
|
| 260 |
|
|
|a Boca Raton, Fla. ;
|a Cambridge, England
|b CRC Press
|b Woodhead Publishing Limited
|c c2001
|
| 300 |
|
|
|a xviii, 286 p.
|b ill.
|c 24 cm
|
| 440 |
|
0 |
|a Woodhead publishing in food science and technology
|
| 650 |
|
0 |
|a Food handling
|
| 650 |
|
0 |
|a Food
|x Safety measures
|
| 650 |
|
0 |
|a Hazard Analysis and Critical Control Point (Food safety system)
|
| 700 |
1 |
|
|a Mayes, Tony
|e author
|
| 700 |
1 |
|
|a Mortimore, Sara
|e author
|
| 856 |
4 |
2 |
|3 Publisher description
|u http://www.loc.gov/catdir/enhancements/fy0646/2001047234-d.html
|
| 999 |
|
|
|a 1000128161
|b Book
|c OPEN SHELF (30 DAYS)
|e Tembila Campus
|
| 999 |
|
|
|a 1000128162
|b Book
|c OPEN SHELF (30 DAYS)
|e Gong Badak Campus
|