TY  - BOOK
ED  - Food and Agriculture Organization of the United Nations
TI  - Food quality and safety systems: a training manual on food hygiene and the hazard analysis and critical control point (HACCP) system 
SN  - 9251041156
PY  - 1998///
CY  - Rome
PB  - FAO
KW  - Food adulteration and inspection
KW  - Food industry and trade
KW  - Quality control
KW  - Food contamination
KW  - Food law and legislation
N1  - Includes bibliographical references
UR  - http://www.fao.org
ER  -