MARC record from Internet Archive

LEADER: 02097cam 2200517Mi 4500
001 ocn474562744
003 OCoLC
005 20220106033015.0
008 120106s1999 dcu 000 0 eng d
040 $aDKDLA$bdan$cDKDLA$dOCLCQ$dOCLCO$dOCLCF
020 $a0937774391
020 $a9780937774397
035 $a(OCoLC)474562744
050 14 $aTX531
082 04 $a363.19 2$221
245 00 $aHACCP :$ba systematic approach to food safety : a comprehensive manual for developing and implementing a hazard analysis and critical control point plan /$cedited by Kenneth E. Stevenson and Dane T. Bernard.
250 $a3. ed.
260 $aWashington, D.C. :$bFood Processors Institute,$c1999.
300 $a184 s
336 $atekst$btxt$2rdacontent/dan
337 $aumedieret$bn$2rdamedia/dan
650 4 $alevnedsmiddelindustri$xfødevareindustri.
650 4 $alevnedsmiddelkonservering$xfødevarekonservering.
650 4 $alevnedsmiddelkontrol$xfødevarekontrol.
650 7 $aFood inspection.$2agrovoc
650 7 $aFood safety.$2agrovoc
650 7 $aFoods.$2agrovoc
650 7 $aAnalytical methods.$2agrovoc
650 7 $aHACCP.$2agrovoc
650 0 $aFood adulteration and inspection.
650 0 $aFood industry and trade$xSanitation.
650 0 $aFood handling$xSafety measures.
650 0 $aFood$xMicrobiology.
650 0 $aHazard Analysis and Critical Control Point (Food safety system)
650 7 $aFood adulteration and inspection.$2fast$0(OCoLC)fst00930671
650 7 $aFood handling$xSafety measures.$2fast$0(OCoLC)fst00930831
650 7 $aFood industry and trade$xSanitation.$2fast$0(OCoLC)fst00930927
650 7 $aFood$xMicrobiology.$2fast$0(OCoLC)fst00930535
650 7 $aHazard Analysis and Critical Control Point (Food safety system)$2fast$0(OCoLC)fst00952177
700 1 $aBernard, D. T.
700 1 $aStevenson, K. E.
710 2 $aNational Food Processors Association.
710 2 $aFood Processors Institute.
029 1 $aDKDLA$b800010-katalog:99122231482305763
994 $aZ0$bP4A
948 $hNO HOLDINGS IN P4A - 2 OTHER HOLDINGS