| 000 | 00695nam a2200253Ia 4500 | ||
|---|---|---|---|
| 001 | 007070 | ||
| 008 | 141222s9999 xx 000 0 und d | ||
| 020 | _a92-4-154433-3 | ||
| 040 | _aDB/INS | ||
| 041 | 0 | _aeng | |
| 084 | _aWHO | ||
| 084 | _bPV-11 | ||
| 100 | 1 | _aBryan, Frank L | |
| 245 | 1 | 0 | _aHazard analysis critical control point evaluations: a guide to identifying hazards and assessing risks associated with food preparation and storage |
| 245 | 1 | 0 | _cFrank L Bryan |
| 260 | _aGeneva | ||
| 260 | _bWHO | ||
| 260 | _c1992 | ||
| 300 | _avi, 72 | ||
| 300 | _btbls.;grafs | ||
| 650 | 1 | _aManipulación de alimentos | |
| 650 | 2 | _aAlimentos | |
| 650 | 2 | _aContaminación de alimentos | |
| 999 |
_c16493 _d16493 |
||