Food hygiene, microbiology, and HACCP / / S.J. Forsythe, Department of Life Sciences, The Nottingham Trent University, Nottingham, UK and P.R. Hayes, formerly of Department of Microbiology, The University of Leeds, Leeds, UK.
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| VerfasserIn: | |
|---|---|
| TeilnehmendeR: | |
| Place / Publishing House: | Dordrecht : : Springer Science+Business Media, B.V.,, [1998] 1998 |
| Year of Publication: | 1998 |
| Edition: | Third edition. |
| Language: | English |
| Online Access: | |
| Physical Description: | 1 online resource (466 pages) :; illustrations |
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| LEADER | 01870nam a2200445 i 4500 | ||
|---|---|---|---|
| 001 | 5003080631 | ||
| 003 | MiAaPQ | ||
| 005 | 20200520144314.0 | ||
| 006 | m o d | | ||
| 007 | cr cnu|||||||| | ||
| 008 | 170411t19981998ne ad ob 001 0 eng|d | ||
| 020 | |z 9781461359197 | ||
| 020 | |a 9781461521938 (e-book) | ||
| 035 | |a (MiAaPQ)5003080631 | ||
| 035 | |a (Au-PeEL)EBL3080631 | ||
| 035 | |a (CaPaEBR)ebr10931798 | ||
| 035 | |a (OCoLC)935297642 | ||
| 040 | |a MiAaPQ |b eng |e rda |e pn |c MiAaPQ |d MiAaPQ | ||
| 050 | 4 | |a TX537 |b .F67 1998 | |
| 100 | 1 | |a Forsythe, S. J., |e author. | |
| 245 | 1 | 0 | |a Food hygiene, microbiology, and HACCP / |c S.J. Forsythe, Department of Life Sciences, The Nottingham Trent University, Nottingham, UK and P.R. Hayes, formerly of Department of Microbiology, The University of Leeds, Leeds, UK. |
| 250 | |a Third edition. | ||
| 264 | 1 | |a Dordrecht : |b Springer Science+Business Media, B.V., |c [1998] | |
| 264 | 4 | |c 1998 | |
| 300 | |a 1 online resource (466 pages) : |b illustrations | ||
| 336 | |a text |2 rdacontent | ||
| 337 | |a computer |2 rdamedia | ||
| 338 | |a online resource |2 rdacarrier | ||
| 504 | |a Includes bibliographical references and index. | ||
| 588 | |a Description based on online resource; title from PDF title page (ebrary, viewed April 10, 2017). | ||
| 590 | |a Electronic reproduction. Ann Arbor, MI : ProQuest, 2016. Available via World Wide Web. Access may be limited to ProQuest affiliated libraries. | ||
| 650 | 0 | |a Food handling. | |
| 650 | 0 | |a Food |x Microbiology. | |
| 650 | 0 | |a Food service |x Sanitation. | |
| 650 | 0 | |a Food service |x Safety measures. | |
| 650 | 0 | |a Hazard Analysis and Critical Control Point (Food safety system) | |
| 655 | 4 | |a Electronic books. | |
| 700 | 1 | |a Hayes, P. R., |e author. | |
| 797 | 2 | |a ProQuest (Firm) | |
| 856 | 4 | 0 | |u https://ebookcentral.proquest.com/lib/oeawat/detail.action?docID=3080631 |z Click to View |