Record ID | marc_loc_2016/BooksAll.2016.part35.utf8:114590507:1047 |
Source | Library of Congress |
Download Link | /show-records/marc_loc_2016/BooksAll.2016.part35.utf8:114590507:1047?format=raw |
LEADER: 01047cam a2200253 a 4500
001 2008017935
003 DLC
005 20090901093210.0
008 080418s2009 enka b 001 0 eng
010 $a 2008017935
020 $a9781405153669 (printed case hardback : alk. paper)
020 $a1405153660 (printed case hardback : alk. paper)
035 $a(OCoLC)225852498
040 $aDLC$cDLC$dBTCTA$dYDXCP$dBWKUK$dBWK$dBWX$dCDX$dAGL$dDLC
050 00 $aTX555$b.H33 2009
082 00 $a363.19/262$222
245 00 $aHACCP and ISO 22000 :$bapplication to foods of animal origin /$cedited by Ioannis S. Arvanitoyannis.
260 $aChichester, U.K. ;$aAmes, Iowa :$bWiley-Blackwell,$c2009.
300 $ax, 549 p. :$bill. ;$c25 cm.
504 $aIncludes bibliographical references and index.
650 0 $aFood of animal origin$xContamination.
650 0 $aHazard Analysis and Critical Control Point (Food safety system)
700 1 $aArvanitoyannis, Ioannis S.
856 41 $3Table of contents only$uhttp://www.loc.gov/catdir/toc/ecip0816/2008017935.html