| Record ID | marc_loc_updates/v37.i15.records.utf8:5616739:952 |
| Source | Library of Congress |
| Download Link | /show-records/marc_loc_updates/v37.i15.records.utf8:5616739:952?format=raw |
LEADER: 00952cam a2200241 a 4500
001 2008017935
003 DLC
005 20090409092218.0
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.