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|a Ruiz de Lope y Antón, Carlos
|
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|a Preparación higiénica de los alimentos /
|c Carlos Ruiz de Lope y Antón.
|
| 260 |
|
|
|a México, D. F. :
|b Editorial Trillas,
|c c2003.
|
| 300 |
|
|
|a 191 páginas :
|b ilustraciones ;
|c 24 cm.
|
| 504 |
|
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|a Incluye referencias bibliográficas e índice analítico
|
| 505 |
0 |
|
|a Enfermedades de transmisión alimentaria -- Fundamentos de la educación sanitaria en higiene de los alimentos -- Requisitos fundamentales para todo establecimientos dedicado a servir alimentos -- Normas higiénicas para el manipulador de alimentos -- Contaminación de alimentos -- Principales toxiinfecciones alimentarias -- El frío como conservador de alimentos --Autocontrol en empresas de comedores colectivos. Análisis de peligros y control de puntos críticos (APCPC) -- Desinfección de frutas y verduras -- Normas legales -- Norma Oficial Mexicana NOM-093-SSA1-1994, 133 -- NOM-120-SSA1-1994. Distintivo "H", 174
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|a Alimentos
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|x Legislación
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|z Transversal 1A No. 42 - 244, Ibagué
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|z Transversal 1A No. 42 - 244, Ibagué
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|z Transversal 1A No. 42 - 244, Ibagué
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|z Transversal 1A No. 42 - 244, Ibagué
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| 952 |
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|z Transversal 1A No. 42 - 244, Ibagué
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| 952 |
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|z Transversal 1A No. 42 - 244, Ibagué
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