Research Catalog

Guía para reducir al mínimo el riesgo microbiano en los alimentos, en el caso de frutas y vegetales frescos.

Title
Guía para reducir al mínimo el riesgo microbiano en los alimentos, en el caso de frutas y vegetales frescos.

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Details

Additional Authors
Center for Food Safety and Applied Nutrition (U.S.) http://id.loc.gov/authorities/names/n84149212
Description
48 p.; 28 cm.
Uniform Title
Guide to minimize microbial food safety hazards for fresh fruits and vegetables. Spanish.
Alternative Title
  • Direcciones para la industria
  • Guide to minimize microbial food safety hazards for fresh fruits and vegetables.
Subject
  • Farm produce > Microbiology > United States > Handbooks, manuals, etc
  • Farm produce > Sanitation > United States > Handbooks, manuals, etc
  • Food contamination > United States > Prevention > Handbooks, manuals, etc
  • Food contamination > United States > Safety measures > Handbooks, manuals, etc
  • Food handling > United States > Handbooks, manuals, etc
  • Microbial contamination > United States > Prevention > Handbooks, manuals, etc
Owning Institutions
Princeton University Library