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| LEADER |
00000cam a2200000 7i4500 |
| 001 |
0000091148 |
| 005 |
20191009093000.0 |
| 008 |
170529s2016 mau eng |
| 020 |
|
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|a 9780081001554
|
| 050 |
0 |
0 |
|a TX531
|b .H36 2016
|
| 090 |
0 |
0 |
|a TX531
|b .H36 2016
|
| 245 |
0 |
0 |
|a Handbook of hygiene control in the food industry
|c edited by Huub Lelieveld, John Holah, Domagoj Gabric
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| 260 |
|
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|a Boston, Massachusetts :
|b Elsevier ,
|c c2016
|
| 300 |
|
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|a v, 736 p. :
|b ill. ;
|c 29 cm.
|
| 505 |
0 |
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|a 1. Management of hazards and risks -- 2. Plant and equipment -- 3. Cleaning and disinfection -- 4. Monitoring and verification
|
| 650 |
|
0 |
|a Food adulteration and inspection
|
| 650 |
|
0 |
|a Food industry and trade
|x Quality control
|
| 650 |
|
0 |
|a Food
|x Analysis
|
| 650 |
|
0 |
|a Food
|x Safety measures
|
| 700 |
1 |
|
|a Gabric, Domagoj ,
|e author
|
| 700 |
1 |
|
|a Holah, J. T. ,
|e author
|
| 700 |
1 |
|
|a Lelieveld, H. L. M. ,
|e author
|
| 999 |
|
|
|a 1000169881
|b Book
|c Reference
|e Tembila Campus
|