Application of the hazard analysis critical control point (HACCP) system to ensure microbiological safety and quality hbk. pbk.

Application of the hazard analysis critical control point (HACCP) system to ensure microbiological safety and quality hbk.

Author: the International Commission on Microbiological Specifications for Foods (ICMSF) of the International Union of Microbiological Societies

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Material Type: 図書
ISBN: 0632021810
0632026510
Title: Application of the hazard analysis critical control point (HACCP) system to ensure microbiological safety and quality
Volume: hbk.
pbk.
Author/Editor: the International Commission on Microbiological Specifications for Foods (ICMSF) of the International Union of Microbiological Societies
Author Heading: International Commission on Microbiological Specifications for Foods
Publication, Distribution, etc.: Blackwell Scientific
Publication Date: 1988
Publication Date (W3CDTF): 1988
Size: 24 cm
Alternative Title: HACCP in Microbiological Safety and Quality
Place of Publication (Country Code): uk
Text Language Code: en
Subject Heading: Food -- Microbiology
Food industry and trade -- Sanitation
Food industry and trade -- Quality control
LCC: QR115
Target Audience: 一般
Note (General): Includes bibliographies and index
Related Material: Microorganisms in foods
https://cir.nii.ac.jp/crid/1130282270639067008
Related Material (URI): https://ci.nii.ac.jp/ncid/BA10276544#entity
https://lccn.loc.gov/87036085
Periodical Title: Microorganisms in foods
https://cir.nii.ac.jp/crid/1130282270639067008
Data Provider (Database): 国立情報学研究所 : CiNii Research
Original Data Provider (Database): CiNii Books
https://ci.nii.ac.jp/books
NCID: https://ci.nii.ac.jp/ncid/BA10276544 : BA10276544
LC Control Number: 87036085
https://lccn.loc.gov/87036085