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HACCPの評価 : 食品加工・保管に関わる危害を特定し、リスクを評価する指針

HACCPの評価 : 食品加工・保管に関わる危害を特定し、リスクを評価する指針
Paper図書
Frank L.Bryan [著], 豊福肇 訳日本食品衛生協会1995.12<SC186-G24>
National Diet LibraryOther Libraries in Japan
  • Author HeadingBryan, Frank L 豊福, 肇, 1961-

Microbiological food hazards today : based on epidemiological information / Frank L. Bryan

Microbiological food hazards today : based on epidemiological information / Frank L. Bryan
Microform図書
1984<YCA-HE 20.7031:00-4091>
National Diet Library
  • Author HeadingBryan, Frank L United States. Public Health ...

Guide for investigating foodborne disease outbreaks and analyzing surveillance data / Frank L. Bryan

Guide for investigating foodborne disease outbreaks and analyzing surveillance data / Frank L. Bryan
Microform図書
1983<YCA-HE 20.7008:F 73/2>
National Diet Library
  • Author HeadingBryan, Frank L Centers for Disease Control (...

HACCPの評価

HACCPの評価
Paper図書
Frank L. Bryan [著]日本食品衛生協会1995.12
Other Libraries in Japan
  • Author HeadingBryan, Frank L. 豊福, 肇

Hazard analysis critical control point evaluations : a guide to identifying hazards and assessing risks associated with food preparation and storage

Hazard analysis critical control point evaluations : a guide to identifying hazards and assessing risks associated with food preparation and storage
Paper図書
Frank L. BryanWorld Health Organization1992
Other Libraries in Japan
  • Author HeadingBryan, Frank L.

Food-borne infections and intoxications 2d ed (Food science and technology)

Food-borne infections and intoxications 2d ed (Food science and technology)
Paper図書
edited by Hans Riemann and Frank L. BryanAcademic Press1979
Other Libraries in Japan
  • Author HeadingRiemann, Hans, 1920- Bryan, Frank L.

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