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000734958 010__ $$z  2012360651
000734958 020__ $$z9781905224975$$qhardcover
000734958 020__ $$z1905224974$$qhardcover
000734958 020__ $$a9781849732086$$qelectronic book
000734958 035__ $$a(CaPaEBR)ebr10627694
000734958 035__ $$a(OCoLC)823728339
000734958 040__ $$aCaPaEBR$$cCaPaEBR
000734958 05014 $$aTX537$$b.H33 2010eb
000734958 08204 $$a363.1926$$222
000734958 24500 $$aHACCP$$h[electronic resource] :$$ba toolkit for implementation /$$c[edited by] Peter Wareing.
000734958 250__ $$a2nd ed.
000734958 260__ $$aLeatherhead, Surrey :$$bLeatherhead Pub. ;$$aCambridge :$$bRoyal Society of Chemistry,$$c2010.
000734958 300__ $$aiv, 129 p. :$$bill.
000734958 504__ $$aIncludes bibliographical references and index.
000734958 506__ $$aAccess limited to authorized users.
000734958 650_0 $$aHazard Analysis and Critical Control Point (Food safety system)
000734958 7001_ $$aWareing, Peter.
000734958 7102_ $$aLeatherhead International Limited.
000734958 7102_ $$aRoyal Society of Chemistry (Great Britain)
000734958 852__ $$bebk
000734958 85640 $$3ProQuest Ebook Central Academic Complete$$uhttps://univsouthin.idm.oclc.org/login?url=http://site.ebrary.com/lib/usiricelib/Doc?id=10627694$$zOnline Access
000734958 909CO $$ooai:library.usi.edu:734958$$pGLOBAL_SET
000734958 980__ $$aEBOOK
000734958 980__ $$aBIB
000734958 982__ $$aEbook
000734958 983__ $$aOnline