01054nam0-2200277 --450 991102367640332120250912130436.020250912d kmuy0itay5050 baengCA 001yyMicroorganisms in foodsInternational commission on microbiological specifications for foodsToronto [etc.]University of Toronto pressvolumi24 cm4.: Application of the hazard analysis critical control point (HACCP) system to ensure microbiological safety and quality (1988)6.: *Microbial ecology of food commodities (2000)Chimica degli alimenti664.00157920itaInternational Commission on Microbiological Specifications for Foods300162ITUNINAREICATUNIMARCBK9911023676403321A MIC 2988-403/4138/25FAGBCA MIC 2988-603/4139/25FAGBCFAGBCMicroorganisms in foods4434701UNINA