Hazard analysis critical control point evaluations : a guide to identifying hazards and assessing risks associated with food preparation and storage / Frank L. Bryan
| データ種別 | 図書 |
|---|---|
| 出版者 | Geneva : World Health Organization |
| 出版年 | 1992 |
| 本文言語 | eng |
| 大きさ | vi, 72 p. : ill. ; 24 cm |
| 一般注記 | Includes bibliographical references (p. 44-49) |
| 著者標目 | Bryan, Frank L. |
| 件 名 | LCSH:Food handling LCSH:Food contamination LCSH:Health risk assessment |
| 分 類 | DC20:664/.00289 |
| NCID | BA17101888 |
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