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

Uniform Title:: Guide to minimize microbial food safety hazards for fresh fruits and vegetables. Spanish
Additional Titles:: At head of title: Direcciones para la industria
Published:: Washington, D.C. : U.S. Dept. of Health and Human Services, Food and Drug Administration, Center for Food Safety and Applied Nutrition, [1999]
Physical Description:: 48 pages ; 28 cm
Additional Creators:: Center for Food Safety and Applied Nutrition (U.S.)

Online Version

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Free-to-read Unrestricted online access

Report Numbers:

HE 20.4508:M 58/SPAN.

Subject(s):

Note:

Shipping list no.: 99-0321-P.
"June, 1999"--Cover.

Bibliography Note:

Includes bibliographical references (pages 46-48).

Other Forms:

Also available via Internet from the CSFAN web site. Address as of 8/30/99: http://vm.cfsan.fda.gov/m̃ow/sprodgui.html ; current access is available via PURL.

Reproduction Note:

Microfiche. Washington, D.C., U.S. G.P.O., 1999. 1 microfiche : negative ; 11 x 15 cm.

View MARC record | catkey: 2060420