| 000 | 01251cam a2200325 i 4500 | ||
|---|---|---|---|
| 001 | xx001866071 | ||
| 003 | NUKAT | ||
| 005 | 20241231102432.0 | ||
| 020 |
_a1855735040 _qWoodhead |
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| 020 |
_a0849312183 _qCRC Press |
||
| 035 | _a(OCoLC)751174762 | ||
| 040 |
_aNUKAT _cKR 7/MK/EG/DZ _dKR 7/DZs |
||
| 245 | 0 | 0 |
_aMaking the most of HACCP : _blearning from other's experience / _ced. by Tony Mayes and Sara Mortimore. |
| 260 |
_aBoca Raton : _bCRC Press ; _aCambridge : _bWoodhead Publ., _c2001. |
||
| 300 |
_aXVIII, 286 s. : _bil. ; _c24 cm. |
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| 336 |
_aTekst _btxt _2rdacontent |
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| 337 |
_aBez urządzenia pośredniczącego _bn _2rdamedia |
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| 338 |
_aWolumin _bnc _2rdacarrier |
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| 490 | 1 | _aWoodhead Publishing Series in Food Science and Technology | |
| 504 | _aBibliogr. przy poszczególnych rozdziałach. | ||
| 650 | 7 |
_aAnaliza zagrożeń i krytyczny punkt kontrolny. _2kaba _924664 |
|
| 650 | 7 |
_aHigiena żywności. _2kaba _938162 |
|
| 700 | 1 |
_aMayes, Tony. _eRed. _914156 |
|
| 700 | 1 |
_aMortimore, Sara. _eRed. _914895 |
|
| 830 | 0 |
_aWoodhead Publishing Series in Food Science and Technology _91875 |
|
| 920 |
_a1-85573-504-0 _qWoodhead |
||
| 920 |
_a0-8493-1218-3 _qCRC Press |
||
| 942 |
_2z _cBKM |
||
| 999 |
_c5828 _d5828 |
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