LEADER 01313nam--2200385---450- 001 990003013970203316 005 20071115113836.0 010 $a92-825-6855-5 035 $a000301397 035 $aUSA01000301397 035 $a(ALEPH)000301397USA01 035 $a000301397 100 $a20071115d1987----km-y0itay0103----ba 101 $aeng 102 $aLU 105 $a||||||||001yy 200 1 $aVocational training in the United Kingdom$fprepared by Steve Sharples, Vikki Carty$gCEDEFOP 210 $aLuxembourg$cOffice for official publications of the European Communities$d1987 215 $aXI, 98 p., 1 c. geogr.$cill.$d30 cm 606 0 $aFormazione professionale$yGran Bretagna 676 $a331.25920941 699 $a13.02$bFormazione professionale 700 1$aSHARPLES,$bSteve$0599278 701 1$aCARTY,$bVikki$0599279 712 02$aCENTRO EUROPEO PER LO SVILUPPO DELLA FORMAZIONE PROFESSIONALE 801 0$aIT$bsalbc$gISBD 912 $a990003013970203316 951 $aCDE 13.02 (LXXIX)$bCDE 693$cCDE 13.02$d00148531 959 $aBK 969 $aCDE 979 $aMARIAS$b90$c20071115$lUSA01$h1044 979 $aMARIAS$b90$c20071115$lUSA01$h1138 979 $aMARIAS$b90$c20080220$lUSA01$h1232 996 $aVocational training in the United Kingdom$91024741 997 $aUNISA LEADER 01903cam0-2200565---450 001 990000054640203316 005 20200909173255.0 010 $a88-324-3632-9 035 $a0005464 035 $aUSA010005464 035 $a(ALEPH)000005464USA01 035 $a0005464 100 $a20000914d1999----|||y0itay0103----ba 101 1 $aita 102 $aIT 105 $a||||||||011yy 200 $a<> metodo HACCP$emetologie e strumenti per l'applicazione del sistema, esempi di applicazione, fonti normative$fRoberto Bonsi, Cristina Galli 210 $aMilano$cIl sole 24 ore$d1999. 215 $aVII, 295 p.$d25 cm 225 $aLavoro 410 0$a12001$1001CFI0411601$12001$aLavoro 600 $aAlimenti-Preparazione-Igiene 610 $aAlimenti Microbiologia 610 $aAlimenti Preparazione Igiene 676 $a664.00289$v20 676 $aTECNICA DEGLI ALIMENTI.TECNICHE E PROCEDURE AUSILIARIE, APPARECCHI,ATTREZZATURE. Misure di sicurezza 700 1$aBONSI,$bRoberto$0515082 701 1$aGALLI,$bCristina$0515083 801 $aIT$bSALBC$gISBD 912 $a990000054640203316 951 $aXXIV.3.Q 164 (IG XVI 258)$b24031 G$cXXIV.3.Q 164 (IG XVI 258)$d00232866 959 $aBK 979 $c20000914$lUSA01$h1724 979 $c20000919$lUSA01$h1047 979 $c20000919$lUSA01$h1520 979 $c20001019$lUSA01$h1055 979 $c20001019$lUSA01$h1452 979 $c20001019$lUSA01$h1500 979 $c20001019$lUSA01$h1537 979 $c20001024$lUSA01$h1513 979 $c20001027$lUSA01$h1518 979 $c20001027$lUSA01$h1522 979 $c20001110$lUSA01$h1709 979 $c20001124$lUSA01$h1206 979 $c20020403$lUSA01$h1613 979 $aPATRY$b90$c20040406$lUSA01$h1605 979 $aRSIAV2$b90$c20090617$lUSA01$h1257 979 $aCHIARA$b90$c20110519$lUSA01$h1422 996 $aMetodo HACCP$9856345 997 $aUNISA