TY  - GEN
AU  - Bryan, Frank L.
ED  - World Health Organization.
TI  - Hazard analysis critical control point evaluations : a guide to identifying hazards and assessing risks associated with food preparation and storage
SN  - 9241544333
PY  - 1992///
CY  - Geneva : 
PB  - World Health Organization
KW  - Food handling
KW  - Standards
KW  - Food contamination
KW  - Prevention and control
KW  - Food microbiology
ER  -