Quality and quality assurance. Microbiological quality and the HACCP [Hazard Analysis Critical Control Point] system. A guide to the hygiene of good dietary practices.

dc.creator	Jouve, J.L,
dc.creator	David, M.
dc.description	6 ref.
dc.identifier.url	https://catalogo.fedepalma.org/cgi-bin/koha/opac-detail.pl?biblionumber=23255
dc.language	d
dc.relation
dc.subject	Alimentos.
dc.subject	Calidad.
dc.subject	Codex alimentarius.
dc.subject	Control de calidad.
dc.subject	Flora microbiana.
dc.subject	Higiene de los alimentos.
dc.subject	Higiene.
dc.subject	Protección del consumidor.
dc.subject	Reglamentaciones.
dc.subject	Riego
dc.subject	Tecnología de los alimentos
dc.title	Quality and quality assurance. Microbiological quality and the HACCP [Hazard Analysis Critical Control Point] system. A guide to the hygiene of good dietary practices.
dc.type	text

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