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| 999 |
_c18995 _d18995 |
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| 005 | 20220107091932.0 | ||
| 008 | 180712s9999 xx 000 0 und d | ||
| 020 | _a9241544333 | ||
| 041 | _aEN | ||
| 082 |
_a615.952 _bWOR _223 |
||
| 100 | _aWORLD Health Organization | ||
| 100 | _aBryan, F.L. | ||
| 245 |
_aHazard analysis critical control point evaluations : a guide to identifying haza _c/[by] Frank L.Bryan |
||
| 260 |
_aGeneva _bWHO _c1992 |
||
| 300 | _avi, 72 p. | ||
| 509 | _aNS | ||
| 650 | _aFood borne diseases | ||
| 650 | 4 |
_aFood contamination _97211 |
|
| 650 | 0 |
_a Food handling-standards _9122485 |
|
| 650 | 4 |
_aFood - Microbiology _97195 |
|
| 650 | 0 |
_a Hazard analysis-food _9122487 |
|
| 650 | 4 |
_aFood safety _97239 |
|
| 942 | _cPR | ||