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|a Romero, Jairo
|d 1956-
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| 245 |
1 |
0 |
|a Puntos críticos :
|b el sistema de análisis de peligros y puntos críticos de control, aplicado paso a paso al aseguramiento de la calidad de productos alimenticios /
|c Jairo Romero.
|
| 260 |
|
|
|a Bogotá, Colombia :
|b Corporación Colombiana Internacional,
|c ©1996.
|
| 300 |
|
|
|a 142 páginas :
|b ilustraciones, diagramas ;
|c 27 cm.
|
| 500 |
|
|
|a Incluye glosario
|
| 504 |
|
|
|a Incluye referencias bibliográficas
|
| 505 |
2 |
|
|a Características del proyecto HCCP -- Formulación del proyecto -- Preparación del plan -- Puesta en marcha del plan -- Actualizacion y seguimiento.
|
| 650 |
1 |
7 |
|a Control de alimentos
|2 Armarc
|
| 650 |
1 |
7 |
|a Industria y comercio de alimentos
|x Control de calidad
|2 Armarc
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