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| LEADER |
00000cam a2200000 7i4500 |
| 001 |
0000077088 |
| 008 |
120226s2001 enk eng |
| 020 |
|
|
|a 0632056487 (paperback : alk. paper)
|
| 020 |
|
|
|a 9780632056484 (paperback : alk. paper)
|
| 050 |
0 |
0 |
|a TX531
|b .M67 2001
|
| 090 |
0 |
0 |
|a TX531
|b .M67 2001
|
| 100 |
1 |
|
|a Mortimore, Sara
|e author
|
| 245 |
1 |
0 |
|a HACCP
|c Sara Mortimore and Carol Wallace; compiling editor, Christos Cassianos
|
| 260 |
|
|
|a Oxford
|b Blackwell Publishing
|c c2001
|
| 300 |
|
|
|a x, 136 p.
|b ill.
|c 23 cm
|
| 490 |
1 |
|
|a Food industry briefing series
|
| 650 |
|
0 |
|a Food adulteration and inspection
|
| 650 |
|
0 |
|a Food handling
|x Safety measures
|
| 650 |
|
0 |
|a Hazard Analysis and Critical Control Point (Food safety system)
|
| 700 |
1 |
|
|a Wallace, Carol A.
|q (Carol Anne)
|e author
|
| 856 |
4 |
2 |
|3 Book review (E-STREAMS)
|u http://www.e-streams.com/es0511/es0511_2168.html
|
| 999 |
|
|
|a 1000146890
|b Book
|c OPEN SHELF (30 DAYS)
|e Gong Badak Campus
|
| 999 |
|
|
|a 1000146891
|b Book
|c OPEN SHELF (30 DAYS)
|e Gong Badak Campus
|