Setting HACCP critical limits for the precooking CCP of commercially processed tuna / (Record no. 145796)

MARC details
000 -LEADER
fixed length control field 00745nab a2200181 a 4500
001 - CONTROL NUMBER
control field 000148288
008 - FIXED-LENGTH DATA ELEMENTS--GENERAL INFORMATION
fixed length control field 170912 2017 000 0 eng d
039 #9 - LEVEL OF BIBLIOGRAPHIC CONTROL AND CODING DETAIL [OBSOLETE]
Level of rules in bibliographic description 201709121636
Level of effort used to assign nonsubject heading access points orawan
Level of effort used to assign subject headings 201709121107
Level of effort used to assign classification punnasa
-- 201709121028
-- punnasa
099 ## - LOCAL FREE-TEXT CALL NUMBER (OCLC)
Classification number ARTICLE (Eng)
245 00 - TITLE STATEMENT
Title Setting HACCP critical limits for the precooking CCP of commercially processed tuna /
Statement of responsibility, etc. John DeBeer ... [et al.].
518 ## - DATE/TIME AND PLACE OF AN EVENT NOTE
Date/time and place of an event note YS2017 M09
690 ## - LOCAL SUBJECT ADDED ENTRY--TOPICAL TERM (OCLC, RLIN)
Topical term or geographic name as entry element Hazard Analysis and Critical Control Point (Food safety system)
9 (RLIN) 146173
690 ## - LOCAL SUBJECT ADDED ENTRY--TOPICAL TERM (OCLC, RLIN)
Topical term or geographic name as entry element Food
General subdivision Safety measures.
9 (RLIN) 18524
690 ## - LOCAL SUBJECT ADDED ENTRY--TOPICAL TERM (OCLC, RLIN)
Topical term or geographic name as entry element Food industry and trade
General subdivision Quality control.
9 (RLIN) 146174
700 1# - ADDED ENTRY--PERSONAL NAME
Personal name DeBeer, John,
Relator term author.
9 (RLIN) 140375
773 ## - HOST ITEM ENTRY
Title Food Protection Trends
Related parts 37 (3) 2017 : 176-188
International Standard Serial Number 1541-9576
942 ## - ADDED ENTRY ELEMENTS (KOHA)
Koha item type Articles

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