| 000 | 01719cam a2200397Ki 4500 | ||
|---|---|---|---|
| 001 | 825818190 | ||
| 003 | PTSN | ||
| 008 | 130129t20132013nyua ob 001 0 eng d | ||
| 020 |
_z9781461450276 _q(Hardback) |
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| 040 |
_beng _erda _dSFPAGOH |
||
| 050 |
_aTX531 _b.M67 2013 |
||
| 100 | 1 |
_aMortimore, Sara. _eauthor _0http://id.loc.gov/authorities/names/n94077919 |
|
| 245 | 1 | 0 |
_aHACCP : _ba practical approach / _cSara Mortimore, Carol Wallace ; foreword by William H. Sperber. |
| 250 | _a3rd ed | ||
| 250 | _a3rd ed | ||
| 264 | 1 |
_aNew York : _bSpringer, _c[2013] |
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| 264 | 4 | _c©2013 | |
| 300 |
_a1 online resource : _billustrations |
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| 336 |
_atext _btxt _2rdacontent |
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| 337 |
_acomputer _bc _2rdamedia |
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| 338 |
_aonline resource _bcr _2rdacarrier |
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| 340 |
_gpolychrome _2rdacc _0http://rdaregistry.info/termList/RDAColourContent/1003 |
||
| 504 | _aIncludes bibliographical references and index | ||
| 506 | _aAvailable to OhioLINK libraries | ||
| 650 | 0 |
_aHazard Analysis and Critical Control Point (Food safety system) _0http://id.loc.gov/authorities/subjects/sh2001009897 |
|
| 700 | 1 |
_aWallace, Carol. _0http://id.loc.gov/authorities/names/n84221434 |
|
| 710 | 2 |
_aOhio Library and Information Network. _0http://id.loc.gov/authorities/names/no95058981 |
|
| 773 | 0 |
_tOhioLINK electronic book center (Online) _w(OCoLC)180989150 |
|
| 773 | 0 |
_tSpringerLink _w(OCoLC)43927870 |
|
| 907 |
_a.b10558731 _b17-09-23 _c23-02-21 |
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| 998 |
_amgen _b01-01-00 _ca _d- _e- _feng _gnyu _h0 |
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| 999 |
_c47206 _d47206 |
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