Food safety

dc.contributor.authorAramouni, Fadi M.en_US
dc.contributor.authorBarrett, Elizabeth B.en_US
dc.contributor.authorBoyle, Elizabeth A. E.en_US
dc.contributor.authorFung, Daniel Yee-Chak, 1942-en_US
dc.contributor.authorKastner, Curtis L.en_US
dc.contributor.authorPenner, Karen Pesaresien_US
dc.date.accessioned2015-12-23T20:39:27Z
dc.date.available2015-12-23T20:39:27Z
dc.date.issued1997
dc.date.published1997-10en_US
dc.descriptionFadi Aramouni et al, Food safety, Kansas State University, October 1997.en_US
dc.identifierMF-2293en_US
dc.identifier.urihttp://hdl.handle.net/2097/21734
dc.publisherKansas State Universityen_US
dc.relation.isPartOfMF (Manhattan, Kan.); 2293 (Oct. 1997)en_US
dc.relation.isPartOfProgram Updates and Highlightsen_US
dc.rightsThis Item is protected by copyright and/or related rights. You are free to use this Item in any way that is permitted by the copyright and related rights legislation that applies to your use. For other uses you need to obtain permission from the rights-holder(s).
dc.rights.urihttps://rightsstatements.org/vocab/InC/1.0/
dc.subjectHealth/Safety;Hazard Analysis and Critical Control Points (HACCP)en_US
dc.subjectFood-borne illness preventionen_US
dc.subjectFood safety trainingen_US
dc.subject.AATSerials (publications)en_US
dc.subject.AATArticlesen_US
dc.subject.LCNAFKansas State University. Agricultural Experiment Station and Cooperative Extension Serviceen_US
dc.titleFood safetyen_US
dc.title.alternativeMF2293
dc.typeTexten_US

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