| Record ID | marc_columbia/Columbia-extract-20221130-007.mrc:332064804:1953 |
| Source | marc_columbia |
| Download Link | /show-records/marc_columbia/Columbia-extract-20221130-007.mrc:332064804:1953?format=raw |
LEADER: 01953cam a2200409 a 4500
001 3333885
005 20221020042929.0
006 m d
007 cr un ||||||||
008 020528s2001 flua sb 001 0 eng d
020 $a1591243408 (electronic bk.)
035 $a(OCoLC)50165922
035 $a(OCoLC)ocm50165922
035 $a(NyBiKC)542
035 $9AUY2368CU
035 $a(NNC)3333885
035 $a3333885
040 $aNyBiKC$cNyBiKC
050 14 $aTX537$b.M39 2001eb
245 00 $aMaking the most of HACCP :$blearning from others' experience /$cedited by Tony Mayes and Sara Mortimore.
260 $aBoca Raton, Fla. :$bCRC Press ;$aCambridge, England :$bWoodhead Publishing,$c2001.
300 $axviii, 286 pages :$billustrations ;$c25 cm
336 $aunspecified$2rdacontent
337 $acomputer$2rdamedia
338 $aonline resource$2rdacarrier
504 $aIncludes bibliographical references and index.
533 $aElectronic reproduction.$bNorwich, N.Y. :$cknovel,$d2002.$nSystem requirements: Adobe Acrobat Reader.$nAvailable via the World Wide Web.$nAccess restricted to users at licensed institutions.
650 0 $aHazard Analysis and Critical Control Point (Food safety system)$0http://id.loc.gov/authorities/subjects/sh2001009897
650 0 $aFood$xSafety measures.$0http://id.loc.gov/authorities/subjects/sh2001007789
650 0 $aFood handling.$0http://id.loc.gov/authorities/subjects/sh85050276
655 7 $aElectronic books.$2local
700 1 $aMayes, Tony.$0http://id.loc.gov/authorities/names/n2001013409
700 1 $aMortimore, Sara.$0http://id.loc.gov/authorities/names/n94077919
710 2 $aKnovel (Firm)$0http://id.loc.gov/authorities/names/nr2001027264
776 1 $cOriginal$z1855735040 (Woodhead)$z0849312183 (CRC)$w(DLC) 2001047234$w(OCoLC)47767167
856 40 $uhttp://www.columbia.edu/cgi-bin/cul/resolve?clio3333885$zClick here for full text.
852 80 $blweb$hEBOOKS