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| LEADER |
00659nam a2200205 a 4500 |
| 001 |
133176.19.f |
| 003 |
arsfunl |
| 008 |
200806s2009 CHE |00 0 eng d |
| 020 |
# |
# |
|a 9788251064122
|
| 040 |
|
|
|a HHR
|
| 080 |
# |
# |
|a 579.67
|
| 110 |
2 |
# |
|a World Health Organization
|
| 245 |
1 |
0 |
|a Risk characterización of microbiological hazards in food. Guidlines ; 17
|
| 260 |
# |
# |
|a Geneva
|b WHO; FAO
|c 2009
|
| 300 |
# |
# |
|a 119 p.
|c 17x25 cm.
|
| 490 |
0 |
# |
|a Microbiological Risk Assessment Series
|v n° 17
|
| 653 |
# |
# |
|a Microbiologia de alimentos
|
| 710 |
1 |
# |
|a Food and Agriculture Organization of the United Nations
|
| 887 |
# |
# |
|a Registro Migrado
|
| 090 |
|
|
|a 579.67
|b W 82-17
|i 5003615
|u 19
|