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| 001 |
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| 008 |
110524s2009 nyu eng |
| 020 |
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|a 038772866X (hardback : alk. paper)
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| 020 |
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|a 9780387728667 (hardback : alk. paper)
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| 020 |
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|a 9780387728674 (ebook)
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| 050 |
0 |
0 |
|a TX531
|b .Y53 2009
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| 090 |
0 |
0 |
|a TX531
|b .Y53 2009
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| 100 |
1 |
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|a Yiannas, Frank
|e author
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| 245 |
1 |
0 |
|a Food safety culture
|b creating a behavior-based food safety management system
|c Frank Yiannas
|
| 260 |
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|a New York
|b Springer
|c c2009
|
| 300 |
|
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|a xii, 95 p.
|b ill. (some col.)
|c 25 cm
|
| 490 |
1 |
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|a Food microbiology and food safety series
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| 650 |
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0 |
|a Food handling
|x Standards
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| 650 |
|
0 |
|a Food industry and trade
|x Safety measures
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| 650 |
|
0 |
|a Food service employees
|x Training of
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| 650 |
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0 |
|a Food service
|x Safety measures
|
| 710 |
2 |
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|a SpringerLINK eBooks - English/International Collection (2009)
|
| 856 |
4 |
1 |
|3 Table of contents only
|u http://www.loc.gov/catdir/toc/fy0904/2008935903.html
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| 999 |
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|a 1000153419
|b Book
|c OPEN SHELF (30 DAYS)
|e Gong Badak Campus
|