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_a363.192 _bB69 |
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_aBryan, Frank L _9153920 |
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| 245 |
_aHazard analysis critical control point evaluations _ba guide to identifying hazards and assessing risks associated with food preparation and storage |
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_aGeneva _bWHO _c1992 _g1992 |
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| 300 |
_avi, 72 p. _bill. |
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_aCOMMUNITY MEDICINE _9134560 |
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_aFood handling _9136127 |
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_aFOOD MICROMIBIOLOGY _9153921 |
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_aPREVENTION & CONTROL _9153922 |
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_aSTANDARS _9153923 |
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| 942 | _cPR | ||
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_c111811 _d140606 |
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_dMain Library ADMIN _c26318 |
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