Application of the hazard analysis critical control point (HACCP) system to ensure microlbiological safety and quality:
Gespeichert in:
| Körperschaft: | |
|---|---|
| Format: | Buch |
| Sprache: | English |
| Veröffentlicht: |
Oxford [u.a.]
Blackwell
1989
|
| Ausgabe: | Repr. |
| Schriftenreihe: | Microorganisms in foods
4 |
| Schlagworte: | |
| Beschreibung: | XIV, 357 S. |
| ISBN: | 0632021810 |
Internformat
MARC
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| 110 | 2 | |a International Union of Microbiological Societies |b International Commission on Microbiological Specifications for Foods |e Verfasser |0 (DE-588)802508-3 |4 aut | |
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| 264 | 1 | |a Oxford [u.a.] |b Blackwell |c 1989 | |
| 300 | |a XIV, 357 S. | ||
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| 490 | 1 | |a Microorganisms in foods |v 4 | |
| 650 | 7 | |a Food Microbiology |2 cabt | |
| 650 | 7 | |a HACCP |2 cabt | |
| 830 | 0 | |a Microorganisms in foods |v 4 |w (DE-604)BV001896756 |9 4 | |
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Datensatz im Suchindex
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| author_corporate | International Union of Microbiological Societies International Commission on Microbiological Specifications for Foods |
| author_corporate_role | aut |
| author_facet | International Union of Microbiological Societies International Commission on Microbiological Specifications for Foods |
| author_sort | International Union of Microbiological Societies International Commission on Microbiological Specifications for Foods |
| building | Verbundindex |
| bvnumber | BV026443596 |
| ctrlnum | (OCoLC)613558374 (DE-599)BVBBV026443596 |
| edition | Repr. |
| format | Book |
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| id | DE-604.BV026443596 |
| illustrated | Not Illustrated |
| indexdate | 2024-07-09T23:12:41Z |
| institution | BVB |
| institution_GND | (DE-588)802508-3 |
| isbn | 0632021810 |
| language | English |
| oai_aleph_id | oai:aleph.bib-bvb.de:BVB01-022014498 |
| oclc_num | 613558374 |
| open_access_boolean | |
| owner | DE-188 |
| owner_facet | DE-188 |
| physical | XIV, 357 S. |
| publishDate | 1989 |
| publishDateSearch | 1989 |
| publishDateSort | 1989 |
| publisher | Blackwell |
| record_format | marc |
| series | Microorganisms in foods |
| series2 | Microorganisms in foods |
| spelling | International Union of Microbiological Societies International Commission on Microbiological Specifications for Foods Verfasser (DE-588)802508-3 aut Application of the hazard analysis critical control point (HACCP) system to ensure microlbiological safety and quality Repr. Oxford [u.a.] Blackwell 1989 XIV, 357 S. txt rdacontent n rdamedia nc rdacarrier Microorganisms in foods 4 Food Microbiology cabt HACCP cabt Microorganisms in foods 4 (DE-604)BV001896756 4 |
| spellingShingle | Application of the hazard analysis critical control point (HACCP) system to ensure microlbiological safety and quality Microorganisms in foods Food Microbiology cabt HACCP cabt |
| title | Application of the hazard analysis critical control point (HACCP) system to ensure microlbiological safety and quality |
| title_auth | Application of the hazard analysis critical control point (HACCP) system to ensure microlbiological safety and quality |
| title_exact_search | Application of the hazard analysis critical control point (HACCP) system to ensure microlbiological safety and quality |
| title_full | Application of the hazard analysis critical control point (HACCP) system to ensure microlbiological safety and quality |
| title_fullStr | Application of the hazard analysis critical control point (HACCP) system to ensure microlbiological safety and quality |
| title_full_unstemmed | Application of the hazard analysis critical control point (HACCP) system to ensure microlbiological safety and quality |
| title_short | Application of the hazard analysis critical control point (HACCP) system to ensure microlbiological safety and quality |
| title_sort | application of the hazard analysis critical control point haccp system to ensure microlbiological safety and quality |
| topic | Food Microbiology cabt HACCP cabt |
| topic_facet | Food Microbiology HACCP |
| volume_link | (DE-604)BV001896756 |
| work_keys_str_mv | AT internationalunionofmicrobiologicalsocietiesinternationalcommissiononmicrobiologicalspecificationsforfoods applicationofthehazardanalysiscriticalcontrolpointhaccpsystemtoensuremicrolbiologicalsafetyandquality |