Hazard analysis critical control point evaluations : a guide to identifying hazards and assessing risks associated with food preparation and storage /

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Détails bibliographiques
Auteur principal:	.Bryan, Frank L.
Format:	Livre
Langue:	anglais
Publié:	Geneva : World Heatlh Organization, 1992.
Sujets:	Food handling. Food contamination. Health risk assessment.
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Hazard analysis critical control point evaluations : a guide to identifying hazards and assessing risks associated with food preparation and storage /

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Hazard analysis critical control point evaluations : a guide to identifying hazards and assessing risks associated with food preparation and storage /

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