Search

Your search returned 4 results.

Results
		Food-borne infections and intoxications / edited by Hans Riemann, Frank L. Bryan. by Riemann, Hans P \| Bryan, Frank L. Series: Food science and technologyEdition: 2nd ed.Material type: Text; Format: print Publication details: New York : Academic Press, 1979Availability: Items available for loan: WHO HQ (1)Call number: WC 268 79FO. Place hold Add to cart (remove)
		Hazard analysis critical control point evaluations : a guide to identifying hazards and assessing risks associated with food preparation and storage / Frank L. Bryan. by Bryan, Frank L \| World Health Organization. Material type: Text; Format: print Publication details: Geneva : World Health Organization, 1992Title translated: Evaluaciones por análisis de peligros en puntos críticos de control : guía para identificar peligros y evaluar riesgos relacionados con la preparación y la conservación de alimentos; L' analyse des risques - points critiques pour leur maîtrise : comment apprécier les risques liés à la préparation et à la conservation des aliments.Online access: Click here to access online Availability: Items available for loan: WHO HQ (3)Call number: WA 695 92BR, ... Place hold Add to cart (remove)
		L' analyse des risques - points critiques pour leur maîtrise : comment apprécier les risques liés à la préparation et à la conservation des aliments / Frank L. Bryan. by Bryan, Frank L \| World Health Organization. Material type: Text; Format: print Publication details: Genève : Organisation mondiale de la Santé, 1994Title translated: Hazard analysis critical control point evaluations : a guide to identifying hazards and assessing risks associated with food preparation and storage.Online access: Click here to access online Availability: Items available for loan: WHO HQ (2)Call number: WA 695 94BR, ... Not available: WHO HQ: Withdrawn (1). Place hold Add to cart (remove)
		Evaluaciones por an'alisis de peligros en puntos cr'iticos de control : gu'ia para identificar peligros y evaluar riesgos relacionados con la preparaci'on y la conservaci'on de alimentos / Frank L. Bryan. by Bryan, Frank L \| World Health Organization. Material type: Text; Format: print Publication details: Ginebra : Organizaci'on Mundial de la Salud, 1992Title translated: Hazard analysis critical control point evaluations : a guide to identifying hazards and assessing risks associated with food preparation and storage.Availability: Items available for loan: WHO HQ (1)Call number: WA 695 92BR-1. Place hold Add to cart (remove)

Copyright © 2022. All right reserved.

Avenue Appia 20 1211 Geneva Switzerland

Web: https://www.who.int/ | Email : library@who.int | Phone : +41(0)22 791 2062

Implemented & Customized by: OpenLX

Powered by Koha