HACCP : enfoque práctico. /
Saved in:
| Main Author: | |
|---|---|
| Other Authors: | , |
| Format: | Book |
| Language: |
Spanish English |
| Published: |
Zaragoza (España) :
Acribia,
1996.
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| Subjects: | |
| Notas Contenido: |
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MARC
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| 041 | 1 | |a spa |h eng | |
| 043 | |a e-sp--- | ||
| 100 | 1 | |a MORTIMORE, Sara | |
| 245 | 1 | 0 | |a HACCP : |b enfoque práctico. / |c Sara Mortimore, Carol Wallace ; traducido por Blas Borde-Lekona. |
| 260 | |a Zaragoza (España) : |b Acribia, |c 1996. | ||
| 300 | |a 291 páginas | ||
| 500 | |a HACCP : Hazard Analysis Critical Control Points | ||
| 505 | 0 | |a 1. Introducción. 2. Por qué utilizar el HACCP?. 3. Preparándose para el HACCP. 4. Una introducción a los peligros: su significado y control. 5. Integrando la seguridad en productos y procesos. 6. Como realizar un estudio HACCP. 7. Llevando el HACCP a la práctica. 8. El HACCP como un modo de vida: manteniendo el Sistema HACCP. 9. Otras aplicaciones del HACCP: utilizando las técnicas HACCP en otras áreas. 10. El HACCP y los sistemas de gestión de la calidad: sus fuerzas combinadas | |
| 534 | |a HACCP. A practical approach | ||
| 650 | 1 | 4 | |a SEGURIDAD DE LOS ALIMENTOS |
| 650 | 7 | |a CONSERVACION DE ALIMENTOS |2 LEMB | |
| 650 | 7 | |a CONTROL DE ALIMENTOS |2 LEMB | |
| 650 | 7 | |a CONTAMINACION DE ALIMENTOS |2 LEMB | |
| 650 | 7 | |a CONTROL DE CALIDAD |2 LEMB | |
| 700 | 1 | |a WALLACE, Carol | |
| 700 | 1 | |a BORDE-LEKONA, Blas Boorde, |e traductor | |
| 942 | |c BOOK | ||
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