HACCP in meat, poultry, and fish processing / (Record no. 595488)
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| 000 -LEADER | |
|---|---|
| fixed length control field | 01241cam a22003494a 4500 |
| 001 - CONTROL NUMBER | |
| control field | vtls000288246 |
| 003 - CONTROL NUMBER IDENTIFIER | |
| control field | UG-KaMUL |
| 005 - DATE AND TIME OF LATEST TRANSACTION | |
| control field | 20250614161411.0 |
| 010 ## - LIBRARY OF CONGRESS CONTROL NUMBER | |
| LC control number | 95-076796 |
| 020 ## - INTERNATIONAL STANDARD BOOK NUMBER | |
| International Standard Book Number | 075140229X (acidfree paper) |
| 039 ## - LEVEL OF BIBLIOGRAPHIC CONTROL AND CODING DETAIL [OBSOLETE] | |
| Level of rules in bibliographic description | 201010251026 |
| Level of effort used to assign classification | 917 |
| Level of effort used to assign subject headings | 201010120911 |
| Level of effort used to assign classification | 955 |
| -- | 201009271450 |
| -- | 955 |
| 040 ## - CATALOGING SOURCE | |
| Original cataloging agency | DLC |
| Transcribing agency | DLC |
| Modifying agency | DLC |
| -- | UG-KaMUL |
| 082 ## - DEWEY DECIMAL CLASSIFICATION NUMBER | |
| Classification number | 664/.02 |
| Edition information | 22 |
| 092 ## - LOCALLY ASSIGNED DEWEY CALL NUMBER (OCLC) | |
| Classification number | 664.02 HAZ |
| 245 ## - TITLE STATEMENT | |
| Title | HACCP in meat, poultry, and fish processing / |
| Statement of responsibility, etc. | edited by A. M. Pea rson and T. R. Dutson. |
| 250 ## - EDITION STATEMENT | |
| Edition statement | 1st ed. |
| 260 ## - PUBLICATION, DISTRIBUTION, ETC. | |
| Place of publication, distribution, etc. | London ; |
| -- | New York : |
| Name of publisher, distributor, etc. | Blackie Academic & Professional, |
| Date of publication, distribution, etc. | 1995. |
| 300 ## - PHYSICAL DESCRIPTION | |
| Extent | xv, 393 p. : |
| Other physical details | ill. ; |
| Dimensions | 25 cm. |
| 490 ## - SERIES STATEMENT | |
| Series statement | Advances in meat research ; |
| Volume/sequential designation | v. 10 |
| 500 ## - GENERAL NOTE | |
| General note | Hazard Analysis Critical Control Point |
| 504 ## - BIBLIOGRAPHY, ETC. NOTE | |
| Bibliography, etc. note | Includes bibliographical references and index. |
| 650 ## - SUBJECT ADDED ENTRY--TOPICAL TERM | |
| Topical term or geographic name entry element | Meat industry and trade. |
| 650 ## - SUBJECT ADDED ENTRY--TOPICAL TERM | |
| Topical term or geographic name entry element | Poultry |
| General subdivision | Processing. |
| 650 ## - SUBJECT ADDED ENTRY--TOPICAL TERM | |
| Topical term or geographic name entry element | Fishery processing. |
| 650 ## - SUBJECT ADDED ENTRY--TOPICAL TERM | |
| Topical term or geographic name entry element | Food adulteration and inspection. |
| 700 ## - ADDED ENTRY--PERSONAL NAME | |
| Personal name | Pearson, A. M. |
| Fuller form of name | (Albert Marchant), |
| Dates associated with a name | 1916- |
| 700 ## - ADDED ENTRY--PERSONAL NAME | |
| Personal name | Dutson, Thayne R., |
| Dates associated with a name | 1942- |
| 830 ## - SERIES ADDED ENTRY--UNIFORM TITLE | |
| Uniform title | Advances in meat research (London, England) ; |
| Volume/sequential designation | v. 10 |
| 852 ## - LOCATION | |
| Former shelving location | BB.S |
| 942 ## - ADDED ENTRY ELEMENTS (KOHA) | |
| Source of classification or shelving scheme | Dewey Decimal Classification |
| Koha item type | Books - Open Access |
No items available.