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00000cam a2200000 7i4500 |
| 001 |
0000078259 |
| 008 |
120620s2000 flu eng |
| 020 |
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|a 0849308496 (CRC Press)
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| 020 |
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|a 1855734486 (hardback : alk. paper)
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| 020 |
|
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|a 9780849308499 (CRC Press)
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| 020 |
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|a 9781855734487 (hardback : alk. paper)
|
| 020 |
|
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|a 97818557366439 (ebook)
|
| 050 |
0 |
0 |
|a RA601.5
|b .H33 2000
|
| 090 |
0 |
0 |
|a RA601.5
|b .H33 2000
|
| 245 |
0 |
0 |
|a HACCP in the meat industry
|c edited by Martyn Brown
|
| 260 |
|
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|a Boca Raton, Florida
|b CRC Press ;
|a Cambridge, England
|b Woodhead Publishing
|c c2000
|
| 300 |
|
|
|a xiv, 329 p.
|b ill.
|c 25 cm
|
| 490 |
1 |
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|a Woodhead Publishing in food science and technology
|
| 650 |
|
0 |
|a Food contamination
|
| 650 |
|
0 |
|a Food contamination
|z European Union countries
|
| 650 |
|
0 |
|a Food
|x Microbiology
|
| 650 |
|
0 |
|a Hazard Analysis and Critical Control Point (Food safety system)
|
| 650 |
|
0 |
|a Meat industry and trade
|
| 650 |
|
0 |
|a Meat industry and trade
|x European Union countries
|
| 650 |
|
0 |
|a Meat industry and trade
|x Quality control
|
| 700 |
1 |
|
|a Brown, Martyn
|e author
|
| 999 |
|
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|a 1000152167
|b Book
|c OPEN SHELF (30 DAYS)
|e Gong Badak Campus
|