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| LEADER |
00000cam a2200000 7i4500 |
| 001 |
0000093537 |
| 008 |
170712s2013 nyu eng |
| 020 |
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|a 9781461450276
|
| 020 |
|
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|a 9781461450283
|
| 040 |
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|a UniSZA
|e rda
|
| 050 |
0 |
0 |
|a TX537
|b .M67 2013
|
| 090 |
0 |
0 |
|a TX537
|b .M67 2013
|
| 100 |
1 |
|
|a Mortimore, Sara
|e author
|
| 245 |
1 |
0 |
|a HACCP
|b a practical approach
|c Sara Mortimore, Carol Wallace
|
| 250 |
|
|
|a 3rd ed
|
| 264 |
|
1 |
|a New York
|b Springer
|c c2013
|
| 300 |
|
|
|a xxx, 475 pages
|b illustration
|c 24 cm
|
| 336 |
|
|
|a text
|2 rdacontent
|
| 337 |
|
|
|a unmediated
|2 rdamedia
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| 338 |
|
|
|a volume
|2 rdacarrier
|
| 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
|
| 999 |
|
|
|a 1000172410
|b Book
|c Open Shelf (1 Day)
|e Tembila Campus
|