TY  - GEN
AU  - Bryan, Frank L
TI  - Hazard analysis critical control point evaluations: a guide to identifying hazards and assessing risks associated with food preparation and storage
SN  - 9241544333
U1  - 363.192 
PY  - 1992///
CY  - Geneva
PB  - WHO
KW  - COMMUNITY MEDICINE
KW  - FOOD CONTAMINATION
KW  - Food handling
KW  - FOOD MICROMIBIOLOGY
KW  - PREVENTION & CONTROL
KW  - STANDARS
ER  -