Verfügbarkeit: HACCP :: THWS Bibkatalog

HACCP:

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Bibliographische Detailangaben
1. Verfasser:	Mortimore, Sara (VerfasserIn)
Format:	Elektronisch E-Book
Sprache:	English
Veröffentlicht:	Oxford Blackwell Science 2001
Schriftenreihe:	Food industry briefing series
Schlagworte:	Hazard Analysis and Critical Control Point (Food safety system) Food adulteration and inspection Food handling > Safety measures HACCP Sicherheit Reduktion Lebensmittelverarbeitung Lebensmittelchemie
Beschreibung:	Includes bibliographical references and index
Beschreibung:	x, 136 p.
ISBN:	9780632056484

Internformat

MARC


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300			\|a x, 136 p.
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650		4	\|a Food adulteration and inspection
650		4	\|a Food handling \|x Safety measures
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 Reduktion \|0 (DE-588)4177306-8 \|2 gnd \|9 rswk-swf
650	0	7	\|a Lebensmittelverarbeitung \|0 (DE-588)4167045-0 \|2 gnd \|9 rswk-swf
650	0	7	\|a Lebensmittelchemie \|0 (DE-588)4034873-8 \|2 gnd \|9 rswk-swf
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700	1		\|a Wallace, Carol \|e Sonstige \|4 oth
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883	1		\|8 2\p \|a cgwrk \|d 20201028 \|q DE-101 \|u https://d-nb.info/provenance/plan#cgwrk

Datensatz im Suchindex

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author	Mortimore, Sara
author_facet	Mortimore, Sara
author_role	aut
author_sort	Mortimore, Sara
author_variant	s m sm
building	Verbundindex
bvnumber	BV044130062
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dewey-full	363.19/2
dewey-hundreds	300 - Social sciences
dewey-ones	363 - Other social problems and services
dewey-raw	363.19/2
dewey-search	363.19/2
dewey-sort	3363.19 12
dewey-tens	360 - Social problems and services; associations
discipline	Soziologie
format	Electronic eBook
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indexdate	2024-07-10T07:44:35Z
institution	BVB
isbn	9780632056484
language	English
oai_aleph_id	oai:aleph.bib-bvb.de:BVB01-029536907
oclc_num	608623069
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physical	x, 136 p.
psigel	ZDB-30-PAD
publishDate	2001
publishDateSearch	2001
publishDateSort	2001
publisher	Blackwell Science
record_format	marc
series2	Food industry briefing series
spelling	Mortimore, Sara Verfasser aut HACCP Sara Mortimore and Carol Wallace ; compiling editor, Christos Cassianos Oxford Blackwell Science 2001 x, 136 p. txt rdacontent c rdamedia cr rdacarrier Food industry briefing series Includes bibliographical references and index Hazard Analysis and Critical Control Point (Food safety system) Food adulteration and inspection Food handling Safety measures HACCP (DE-588)4206910-5 gnd rswk-swf Sicherheit (DE-588)4054790-5 gnd rswk-swf Reduktion (DE-588)4177306-8 gnd rswk-swf Lebensmittelverarbeitung (DE-588)4167045-0 gnd rswk-swf Lebensmittelchemie (DE-588)4034873-8 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 Sonstige oth Erscheint auch als Druck-Ausgabe, Paperback 0-632-05648-7 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 HACCP Hazard Analysis and Critical Control Point (Food safety system) Food adulteration and inspection Food handling Safety measures HACCP (DE-588)4206910-5 gnd Sicherheit (DE-588)4054790-5 gnd Reduktion (DE-588)4177306-8 gnd Lebensmittelverarbeitung (DE-588)4167045-0 gnd Lebensmittelchemie (DE-588)4034873-8 gnd
subject_GND	(DE-588)4206910-5 (DE-588)4054790-5 (DE-588)4177306-8 (DE-588)4167045-0 (DE-588)4034873-8
title	HACCP
title_auth	HACCP
title_exact_search	HACCP
title_full	HACCP Sara Mortimore and Carol Wallace ; compiling editor, Christos Cassianos
title_fullStr	HACCP Sara Mortimore and Carol Wallace ; compiling editor, Christos Cassianos
title_full_unstemmed	HACCP Sara Mortimore and Carol Wallace ; compiling editor, Christos Cassianos
title_short	HACCP
title_sort	haccp
topic	Hazard Analysis and Critical Control Point (Food safety system) Food adulteration and inspection Food handling Safety measures HACCP (DE-588)4206910-5 gnd Sicherheit (DE-588)4054790-5 gnd Reduktion (DE-588)4177306-8 gnd Lebensmittelverarbeitung (DE-588)4167045-0 gnd Lebensmittelchemie (DE-588)4034873-8 gnd
topic_facet	Hazard Analysis and Critical Control Point (Food safety system) Food adulteration and inspection Food handling Safety measures HACCP Sicherheit Reduktion Lebensmittelverarbeitung Lebensmittelchemie
work_keys_str_mv	AT mortimoresara haccp AT wallacecarol haccp

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