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| LEADER |
00000nam a2200000Ia 4500 |
| 001 |
in00002265080 |
| 003 |
OCoLC |
| 005 |
20220616053955.0 |
| 008 |
980910s1998 it b i000 0 eng d |
| 020 |
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|a 9251041156
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| 035 |
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|a (OCoLC)39847445
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| 040 |
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|a UMC
|c UMC
|d UtOrBLW
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| 049 |
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|a EEM1
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| 086 |
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|a FAO F686gss T768m
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| 090 |
|
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|a TX531
|b .F566 1998
|
| 245 |
0 |
0 |
|a Food quality and safety systems :
|b a training manual on food hygiene and the hazard analysis and critical control point (HACCP) system /
|c Food Quality and Standards Service, Food and Nutrition Division, Food and Agriculture Organization of the United Nations.
|
| 260 |
|
|
|a Rome :
|b FAO,
|c 1998.
|
| 300 |
|
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|a xi, 232 pages ;
|c 30 cm
|
| 336 |
|
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|a text
|b txt
|2 rdacontent
|
| 337 |
|
|
|a unmediated
|b n
|2 rdamedia
|
| 338 |
|
|
|a volume
|b nc
|2 rdacarrier
|
| 500 |
|
|
|a "M-83"--Title page verso.
|
| 504 |
|
|
|a Includes bibliographical references.
|
| 650 |
|
0 |
|a Food adulteration and inspection.
|0 http://id.loc.gov/authorities/subjects/sh85050256
|
| 650 |
|
0 |
|a Food industry and trade
|x Quality control.
|0 http://id.loc.gov/authorities/subjects/sh85050295
|
| 650 |
|
0 |
|a Food contamination.
|0 http://id.loc.gov/authorities/subjects/sh85050272
|
| 650 |
|
0 |
|a Food law and legislation.
|0 http://id.loc.gov/authorities/subjects/sh85050300
|
| 710 |
2 |
|
|a Food and Agriculture Organization of the United Nations.
|0 http://id.loc.gov/authorities/names/n80004214
|
| 710 |
2 |
|
|a Food and Agriculture Organization of the United Nations.
|b Food and Nutrition Division.
|0 http://id.loc.gov/authorities/names/no00039454
|
| 907 |
|
|
|y .b33795162
|b 211113
|c 980923
|
| 998 |
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|b 980923
|c m
|d a
|e -
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|g it
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|i 2
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f |
f |
|i 24b1beb7-35a7-5136-ae80-b809ef4a979f
|s 685a1303-6529-55a0-9424-ec93ba84b61a
|t 0
|
| 952 |
f |
f |
|p Can Circulate
|a Michigan State University-Library of Michigan
|b Michigan State University
|c MSU Remote Storage
|d MSU Remote Storage
|t 0
|e TX531 .F566 1998
|h Library of Congress classification
|i Printed Material
|m 31293025082862
|n 2
|
