| Record ID | marc_loc_updates/v36.i16.records.utf8:12818139:805 |
| Source | Library of Congress |
| Download Link | /show-records/marc_loc_updates/v36.i16.records.utf8:12818139:805?format=raw |
LEADER: 00805nam a22002298a 4500
001 2008017935
003 DLC
005 20080418174204.0
008 080418s2009 enk b 001 0 eng
010 $a 2008017935
020 $a9781405153669 (printed case hardback : alk. paper)
040 $aDLC$cDLC
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 Ionannis S. Arvanitoyannis.
260 $aOxford, UK ;$aAmes, Iowa :$bWiley-Blackwell,$cc2009.
263 $a0904
300 $ap. 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.