机读格式显示(MARC)

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• 000 1000109747

• 001 0000332039

• 005 20110310101841.0

• 008 080822s2009 nyua b 001 0 eng

• 010 __ |a 2008935903

• 020 __ |a 038772866X (hbk.)

• 020 __ |a 9780387728674 (e-ISBN)

• 020 __ |a 9780387728667 (hbk.) : |c CNY601.00

• 040 __ |a UKM |c UKM |d BTCTA |d BAKER |d YDXCP |d BWX |d CDX |d AGL |d IXA |d DLC

• 042 __ |a ukblcatcopy |a lccopycat

• 050 00 |a TX531 |b .Y53 2009

• 082 04 |a 363.1926 |2 22

• 090 __ |a TS201.6/YF/ED-11

• 093 __ |a TS201.6 |2 4

• 099 __ |a CAL 022009158755

• 100 1_ |a Yiannas, Frank.

• 245 10 |a Food safety culture : |b creating a behavior-based food safety management system / |c Frank Yiannas.

• 260 __ |a New York, NY : |b Springer, |c c2009.

• 300 __ |a xii, 95 p., [2] p. of plates : |b ill. (some col.) ; |c 25 cm.

• 490 0_ |a Food microbiology and food safety series

• 504 __ |a Includes bibliographical references (p. 87-89) and index.

• 650 _0 |a Food industry and trade |x Safety measures.

• 650 _0 |a Food service employees |x Training of.

• 650 _0 |a Food service |x Safety measures.

• 650 _0 |a Food handling |x Standards.

• 901 __022011000319

• 905 __ |a CAU |f TS201.6/YF/ED-11 |b W0085877(or.)

• 907 __ |a CAU |f TS201.6/YF/ED-11 |b W0085877(or.)

• 999 __ |I xy1 |i 20110310 10:18:41 |G xy1 |g 20110310 15:39:5