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910315s1988 -uka |||||||||||||eng d |
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|a 0632026510
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|z 1061
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|a HR-ZaIRB
|b hrv
|c HR-ZaIRB
|e ppiak
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| 080 |
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|a 612.336
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| 245 |
0 |
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|a Microorganisms in foods.
|c
|n 4: Application of the hazard analysis critical control point [HACCP] system to ensure microbiological safety and quality.
|
| 260 |
|
|
|a Oxford [etc.] :
|b Blackwell Scientific,
|c 1988.
|
| 300 |
|
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|a XIV, 357 str. :
|b ilustr. ;
|c 23 cm.
|
| 490 |
1 |
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|a International Commission on Microbiological Specifications for Foods (ICMSF) of the International Union of Microbiological Societies
|
| 504 |
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|a Kazalo.
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| 653 |
|
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|a microbiology
|a contaminants
|a examination
|a methods
|
| 830 |
|
0 |
|a International Commission on Microbiological Specifications for Foods (ICMSF) of the International Union of Microbiological Societies
|
| 942 |
|
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|c BOOK
|
| 960 |
|
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|a Ražem, Dušan
|c Cankarjeva založba 0000199-6
|
| 999 |
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|c 786
|d 786
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