| Título: | Hazard analysis critical control point evaluations : a guide to identifying hazards and assessing risks associated with food preparation and assessing risks associated with food preparation and storage |
| Autores: | BRYAN, FRANK L. |
| Tipo de documento: | texto impreso |
| Editorial: | Ginebra [SUIZA] : OMS, 1992 |
| ISBN/ISSN/DL: | 1783 |
| Dimensiones: | 72 p. |
| Nota general: | - ISBN: 92-4-154433-3 |
| Langues: | Inglés |
| Clasificación: | 664 (Tecnología de alimentos) |
| Clasificación: |
