TY  - BOOK
AU  - Bryan, F. L.
TI  - Hazard analysis critical control point evaluations: a guide to identifying hazards and assessing risks association with food preparation and storage
SN  - 92-4-154433-3
U1  - 579.61 
PY  - 1992///
CY  - Geneva
PB  - World Health Oraganization
KW  - WHO
KW  - Microbiology -- Microorganisms
N1  - Gift; WHO, microbiology, global infectious disease
ER  -