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Table of Contents
目次
はじめに
第1編 食品の安全を支える基礎知識
第1章 食品の安全とは:食品衛生の定義と衛生管理の原則
1. 食品衛生の定義/ 3
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Bibliographic Record
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- Material Type
- 図書
- ISBN
- 978-4-86043-692-6
- Title Transcription
- ジッセン ビセイブツ セイギョ ニ ヨル ショクヒン エイセイ カンリ : ショク ノ アンゼン カンリ カラ HACCP ノ ゲンバ タイオウ マデ
- Author/Editor
- 松永藤彦, 稲津早紀子 監修
- Author Heading
- 監修者 : 松永, 藤彦 マツナガ, フジヒコ ( 001338853 )Authorities監修者 : 稲津, 早紀子 イナズ, サキコ ( 001338857 )Authorities
- Publication, Distribution, etc.
- Publication Date
- 2020.12
- Publication Date (W3CDTF)
- 2020
- Extent
- 1, 237, 4 p, 図版 2 p