Hazard analysis critical control print evaluations a guide to identitying hazards and assessing risks associated with food preparation and storage
| Main Author: | Bayan, Frank L. (-) |
|---|---|
| Corporate Authors: | World Health Organization (-) |
| Format: | Book |
| Bahasa: | eng |
| Terbitan: |
Geneva :
WHO
, 1992
|
| Subjects: |
| Physical Description: |
vxi, 172 hlm.: ilus. ; 24 cm |
|---|---|
| ISBN: |
9789241544337 |