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100   $a20250912d        kmuy0itay5050    ba
101 0 $aeng
102   $aCA
105   $a        001yy
200 1 $aMicroorganisms in foods$fInternational commission on microbiological specifications for foods
210   $aToronto [etc.]$cUniversity of Toronto press
215   $avolumi$d24 cm
327   $a4.: Application of the hazard analysis critical control point (HACCP) system to ensure microbiological safety and quality (1988)$a6.: *Microbial ecology of food commodities (2000)
610 0 $aChimica degli alimenti
676   $a664.001579$v20$zita
710 02$aInternational Commission on Microbiological Specifications for Foods$0300162
801  0$aIT$bUNINA$gREICAT$2UNIMARC
901   $aBK
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952   $aA MIC 2988-4$b03/4138/25$fFAGBC
952   $aA MIC 2988-6$b03/4139/25$fFAGBC
959   $aFAGBC
996   $aMicroorganisms in foods$94434701
997   $aUNINA