| 000 | 01034nam a2200301Ia 4500 | ||
|---|---|---|---|
| 001 | dia_4908 | ||
| 003 | CHAP | ||
| 005 | 20251021153631.0 | ||
| 008 | 220601s9999 xx 000 0 und d | ||
| 020 | _a92-5-103497-4 | ||
| 040 | _cCHAP | ||
| 082 | _a641 U84 1995 | ||
| 111 |
_aFAO Expert Technical Meeting (1994 : Vancouver, Canada) _9176165 |
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| 245 | _aThe use of hazard analysis critical control point (HACCP) principles in food control / FAO Expert Technical Meeting : Vancouver, Canada, 12 to 16 December 1994 | ||
| 260 | _aItalia : FAO | ||
| 300 | _apag. variada | ||
| 440 |
_aFAO Food and Nutrition Paper ; 58 _9157013 |
||
| 500 | _aMaterial fotocopiado | ||
| 504 | _aIncluye bibliografías | ||
| 650 | _a1. Alimentos - Calidad | ||
| 650 | _aAlimentos - Análisis | ||
| 650 |
_aAlimentos - Control _9153461 |
||
| 711 |
_aFAO Expert Technical MeetingÌ _9176167 |
||
| 901 | _a641 U84 1995 | ||
| 902 | _aM | ||
| 905 | _a5232271995 it x 8126323322spa16 | ||
| 942 |
_cLIBRO _2ddc |
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| 999 |
_c209556 _d209556 |
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