HACCP: a practical approach
Gespeichert in:
| Hauptverfasser: | , |
|---|---|
| Format: | Buch |
| Sprache: | English |
| Veröffentlicht: |
Gaithersburg, Md.
Aspen Publ.
1998
|
| Ausgabe: | 2. ed. |
| Schriftenreihe: | A Chapman & Hall food science book
|
| Schlagworte: | |
| Beschreibung: | XX, 403 S. Ill., graph. Darst. |
| ISBN: | 0412754401 |
Internformat
MARC
| LEADER | 00000nam a2200000 c 4500 | ||
|---|---|---|---|
| 001 | BV012604167 | ||
| 003 | DE-604 | ||
| 005 | 19990927 | ||
| 007 | t | ||
| 008 | 990611s1998 ad|| |||| 00||| engod | ||
| 020 | |a 0412754401 |9 0-412-75440-1 | ||
| 035 | |a (OCoLC)40782946 | ||
| 035 | |a (DE-599)BVBBV012604167 | ||
| 040 | |a DE-604 |b ger |e rakddb | ||
| 041 | 0 | |a eng | |
| 049 | |a DE-M49 |a DE-188 | ||
| 050 | 0 | |a QR115 | |
| 082 | 0 | |a 664/.001/579 |2 21 | |
| 084 | |a LEB 020f |2 stub | ||
| 100 | 1 | |a Mortimore, Sara |e Verfasser |4 aut | |
| 245 | 1 | 0 | |a HACCP |b a practical approach |c Sara Mortimore and Carol Wallace |
| 250 | |a 2. ed. | ||
| 264 | 1 | |a Gaithersburg, Md. |b Aspen Publ. |c 1998 | |
| 300 | |a XX, 403 S. |b Ill., graph. Darst. | ||
| 336 | |b txt |2 rdacontent | ||
| 337 | |b n |2 rdamedia | ||
| 338 | |b nc |2 rdacarrier | ||
| 490 | 0 | |a A Chapman & Hall food science book | |
| 650 | 7 | |a Food Processing |2 cabt | |
| 650 | 7 | |a Food Quality |2 cabt | |
| 650 | 7 | |a Risk Assessment |2 cabt | |
| 650 | 7 | |a HACCP |2 cabt | |
| 650 | 4 | |a Aliments - Altération - Prévention | |
| 650 | 4 | |a Aliments - Industrie et commerce - Qualité - Contrôle | |
| 650 | 4 | |a Aliments - Microbiologie | |
| 650 | 4 | |a Aliments - Sécurité - Mesures | |
| 650 | 4 | |a HACCP | |
| 650 | 4 | |a Hygiène alimentaire | |
| 650 | 4 | |a Services alimentaires - Salubrité | |
| 650 | 4 | |a Food |x Microbiology | |
| 650 | 4 | |a Food |x Safety measures | |
| 650 | 4 | |a Hazard Analysis and Critical Control Point (Food safety system) | |
| 650 | 0 | 7 | |a HACCP |0 (DE-588)4206910-5 |2 gnd |9 rswk-swf |
| 650 | 0 | 7 | |a Sicherheit |0 (DE-588)4054790-5 |2 gnd |9 rswk-swf |
| 650 | 0 | 7 | |a Lebensmittelchemie |0 (DE-588)4034873-8 |2 gnd |9 rswk-swf |
| 650 | 0 | 7 | |a Lebensmittelverarbeitung |0 (DE-588)4167045-0 |2 gnd |9 rswk-swf |
| 650 | 0 | 7 | |a Reduktion |0 (DE-588)4177306-8 |2 gnd |9 rswk-swf |
| 689 | 0 | 0 | |a Lebensmittelchemie |0 (DE-588)4034873-8 |D s |
| 689 | 0 | 1 | |a Sicherheit |0 (DE-588)4054790-5 |D s |
| 689 | 0 | 2 | |a Reduktion |0 (DE-588)4177306-8 |D s |
| 689 | 0 | |8 1\p |5 DE-604 | |
| 689 | 1 | 0 | |a HACCP |0 (DE-588)4206910-5 |D s |
| 689 | 1 | 1 | |a Lebensmittelverarbeitung |0 (DE-588)4167045-0 |D s |
| 689 | 1 | |8 2\p |5 DE-604 | |
| 700 | 1 | |a Wallace, Carol |e Verfasser |4 aut | |
| 999 | |a oai:aleph.bib-bvb.de:BVB01-008559902 | ||
| 883 | 1 | |8 1\p |a cgwrk |d 20201028 |q DE-101 |u https://d-nb.info/provenance/plan#cgwrk | |
| 883 | 1 | |8 2\p |a cgwrk |d 20201028 |q DE-101 |u https://d-nb.info/provenance/plan#cgwrk | |
Datensatz im Suchindex
| _version_ | 1804127255524278272 |
|---|---|
| any_adam_object | |
| author | Mortimore, Sara Wallace, Carol |
| author_facet | Mortimore, Sara Wallace, Carol |
| author_role | aut aut |
| author_sort | Mortimore, Sara |
| author_variant | s m sm c w cw |
| building | Verbundindex |
| bvnumber | BV012604167 |
| callnumber-first | Q - Science |
| callnumber-label | QR115 |
| callnumber-raw | QR115 |
| callnumber-search | QR115 |
| callnumber-sort | QR 3115 |
| callnumber-subject | QR - Microbiology |
| classification_tum | LEB 020f |
| ctrlnum | (OCoLC)40782946 (DE-599)BVBBV012604167 |
| dewey-full | 664/.001/579 |
| dewey-hundreds | 600 - Technology (Applied sciences) |
| dewey-ones | 664 - Food technology |
| dewey-raw | 664/.001/579 |
| dewey-search | 664/.001/579 |
| dewey-sort | 3664 11 3579 |
| dewey-tens | 660 - Chemical engineering |
| discipline | Chemie / Pharmazie Lebensmitteltechnologie |
| edition | 2. ed. |
| format | Book |
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| id | DE-604.BV012604167 |
| illustrated | Illustrated |
| indexdate | 2024-07-09T18:30:27Z |
| institution | BVB |
| isbn | 0412754401 |
| language | English |
| oai_aleph_id | oai:aleph.bib-bvb.de:BVB01-008559902 |
| oclc_num | 40782946 |
| open_access_boolean | |
| owner | DE-M49 DE-BY-TUM DE-188 |
| owner_facet | DE-M49 DE-BY-TUM DE-188 |
| physical | XX, 403 S. Ill., graph. Darst. |
| publishDate | 1998 |
| publishDateSearch | 1998 |
| publishDateSort | 1998 |
| publisher | Aspen Publ. |
| record_format | marc |
| series2 | A Chapman & Hall food science book |
| spelling | Mortimore, Sara Verfasser aut HACCP a practical approach Sara Mortimore and Carol Wallace 2. ed. Gaithersburg, Md. Aspen Publ. 1998 XX, 403 S. Ill., graph. Darst. txt rdacontent n rdamedia nc rdacarrier A Chapman & Hall food science book Food Processing cabt Food Quality cabt Risk Assessment cabt HACCP cabt Aliments - Altération - Prévention Aliments - Industrie et commerce - Qualité - Contrôle Aliments - Microbiologie Aliments - Sécurité - Mesures HACCP Hygiène alimentaire Services alimentaires - Salubrité Food Microbiology Food Safety measures Hazard Analysis and Critical Control Point (Food safety system) HACCP (DE-588)4206910-5 gnd rswk-swf Sicherheit (DE-588)4054790-5 gnd rswk-swf Lebensmittelchemie (DE-588)4034873-8 gnd rswk-swf Lebensmittelverarbeitung (DE-588)4167045-0 gnd rswk-swf Reduktion (DE-588)4177306-8 gnd rswk-swf Lebensmittelchemie (DE-588)4034873-8 s Sicherheit (DE-588)4054790-5 s Reduktion (DE-588)4177306-8 s 1\p DE-604 HACCP (DE-588)4206910-5 s Lebensmittelverarbeitung (DE-588)4167045-0 s 2\p DE-604 Wallace, Carol Verfasser aut 1\p cgwrk 20201028 DE-101 https://d-nb.info/provenance/plan#cgwrk 2\p cgwrk 20201028 DE-101 https://d-nb.info/provenance/plan#cgwrk |
| spellingShingle | Mortimore, Sara Wallace, Carol HACCP a practical approach Food Processing cabt Food Quality cabt Risk Assessment cabt HACCP cabt Aliments - Altération - Prévention Aliments - Industrie et commerce - Qualité - Contrôle Aliments - Microbiologie Aliments - Sécurité - Mesures HACCP Hygiène alimentaire Services alimentaires - Salubrité Food Microbiology Food Safety measures Hazard Analysis and Critical Control Point (Food safety system) HACCP (DE-588)4206910-5 gnd Sicherheit (DE-588)4054790-5 gnd Lebensmittelchemie (DE-588)4034873-8 gnd Lebensmittelverarbeitung (DE-588)4167045-0 gnd Reduktion (DE-588)4177306-8 gnd |
| subject_GND | (DE-588)4206910-5 (DE-588)4054790-5 (DE-588)4034873-8 (DE-588)4167045-0 (DE-588)4177306-8 |
| title | HACCP a practical approach |
| title_auth | HACCP a practical approach |
| title_exact_search | HACCP a practical approach |
| title_full | HACCP a practical approach Sara Mortimore and Carol Wallace |
| title_fullStr | HACCP a practical approach Sara Mortimore and Carol Wallace |
| title_full_unstemmed | HACCP a practical approach Sara Mortimore and Carol Wallace |
| title_short | HACCP |
| title_sort | haccp a practical approach |
| title_sub | a practical approach |
| topic | Food Processing cabt Food Quality cabt Risk Assessment cabt HACCP cabt Aliments - Altération - Prévention Aliments - Industrie et commerce - Qualité - Contrôle Aliments - Microbiologie Aliments - Sécurité - Mesures HACCP Hygiène alimentaire Services alimentaires - Salubrité Food Microbiology Food Safety measures Hazard Analysis and Critical Control Point (Food safety system) HACCP (DE-588)4206910-5 gnd Sicherheit (DE-588)4054790-5 gnd Lebensmittelchemie (DE-588)4034873-8 gnd Lebensmittelverarbeitung (DE-588)4167045-0 gnd Reduktion (DE-588)4177306-8 gnd |
| topic_facet | Food Processing Food Quality Risk Assessment HACCP Aliments - Altération - Prévention Aliments - Industrie et commerce - Qualité - Contrôle Aliments - Microbiologie Aliments - Sécurité - Mesures Hygiène alimentaire Services alimentaires - Salubrité Food Microbiology Food Safety measures Hazard Analysis and Critical Control Point (Food safety system) Sicherheit Lebensmittelchemie Lebensmittelverarbeitung Reduktion |
| work_keys_str_mv | AT mortimoresara haccpapracticalapproach AT wallacecarol haccpapracticalapproach |