| Record ID | talis_openlibrary_contribution/talis-openlibrary-contribution.mrc:643286165:1024 |
| Source | Talis |
| Download Link | /show-records/talis_openlibrary_contribution/talis-openlibrary-contribution.mrc:643286165:1024?format=raw |
LEADER: 01024cam a2200253 a 4500
001 63d826a602d240a8894d35e8b86236b1
003 UK-BiTAL
005 20050705123914.0
008 940425s1988 xxka 000 ||eng|d
015 $aGB8822044$2bnb
020 $a0632021810
035 $a()0632021810
040 $dMX$dUK-BiTAL
050 00 $aQR115
082 04 $a664/.07$219
245 00 $aMicroorganisms in foods.$n4,$pApplication of the hazard analysis critical control point (HACCP) system to ensure microbiological safety and quality.
260 $aOxford :$bBlackwell Scientific,$c1988.
300 $axiv, 357p.
500 $aCover and spine title: HACCP in microbiological safety and quality.
500 $aAt foot of t.p.: International Commission on Microbiological Specifications for Foods (ICMSF).
650 0 $aFood$xMicrobiology$xTechnique.
650 0 $aFood contamination.
653 $aFood$aContaminants, Microorganisms$aExamination$aMethods
710 2 $aInternational Commission on Microbiological Specifications for Foods.