El sistema de análisis de riesgos y puntos críticos : su aplicación a las industrias de alimentos / colaboración A. C. Baird-Parker...[et al.] ; traducción Pedro Ducar Maluenda

By:

International Commission on Microbiological Specifications for Foods

Contributor(s):

Material type:

TextPublication details: Zaragoza, España : Acribia, 1991Description: xvi, 332 pISBN:

84-200-0716-1

Subject(s):

DDC classification:

664.07 S57 1991

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Holdings
Cover image	Item type	Current library	Home library	Collection	Shelving location	Call number	Materials specified	Vol info	URL	Copy number	Status	Notes	Date due	Barcode	Item holds	Item hold queue priority	Course reserves
	Libro	Ingenieria Agroindustrial		General		664.07 S57 1991 (Browse shelf(Opens below))				2	Available			dia_004836
	Libro	Ingenieria Agroindustrial		General		664.07 S57 1991 (Browse shelf(Opens below))				1	Available (Préstamo interno)			dia_004499

Título original: Microorganisms in foods 4: application of the hazard analysis critical control point (HACCP) system to ensure microbiological safety and quality \ El ejemplar 2 es material fotocopiado