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008			980707s1998 nyua b 001 0 eng
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040			_aDLC _cDLC _dJO-AjAnu
041			_aENG
050	0	0	_aTX537 _b.F67 1998
082	0	0	_a664/.0028/9 _221
100	1		_aForsythe, S. J.
245	1	0	_aFood hygiene, microbiology, and HACCP / _cS.J. Forsythe and P.R. Hayes.
250			_a3rd ed.
260			_aGaithersburg, Md. : _bSpringer Science, _c2020
300			_axviii, 449 p. : _bill. ; _c24 cm.
440		2	_aA Chapman & Hall food science book
500			_aRev. ed of: Food hygiene, microbiology, and HACCP / P.R. Hayes.
504			_aIncludes bibliographical references and index.
650		0	_aFood handling.
650		0	_aFood _xMicrobiology.
650		0	_aFood service _xSanitation.
650		0	_aFood service _xSafety measures.
650		0	_aHazard Analysis and Critical Control Point (Food safety system)
700	1		_aHayes, P. R.
700	1		_aHayes, P. R. _tFood hygiene, microbiology, and HACCP.
906			_a7 _bcbc _corignew _d2 _eopcn _f19 _gy-gencatlg
942			_2lcc _cBK _n0
999			_c33521 _d33521