Food safety

dc.contributor.authorAramouni, Fadi M.
dc.contributor.authorBarrett, Elizabeth B.
dc.contributor.authorBoyle, Elizabeth A. E.
dc.contributor.authorFung, Daniel Yee-Chak, 1942-
dc.contributor.authorKastner, Curtis L.
dc.contributor.authorPenner, Karen Pesaresi
dc.date.accessioned2015-12-23T20:39:27Z
dc.date.available2015-12-23T20:39:27Z
dc.date.issued1997-10
dc.date.published1997-10
dc.descriptionFadi Aramouni et al, Food safety, Kansas State University, October 1997.
dc.identifierMF-2293
dc.identifier.urihttp://hdl.handle.net/2097/21734
dc.publisherKansas State University
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. Contents of this publication may be freely reproduced for educational purposes. All other rights reserved. Brand names appearing in this publication are for product identification purposes only. No endorsement is intended, nor is criticism implied of similar products not mentioned.
dc.rights.urihttp://rightsstatements.org/vocab/InC-EDU/1.0/
dc.subjectHealth/Safety;Hazard Analysis and Critical Control Points (HACCP)
dc.subjectFood-borne illness prevention
dc.subjectFood safety training
dc.subjectMF
dc.subject.AATSerials (publications)en_US
dc.subject.AATArticlesen_US
dc.subject.LCNAFKansas State University. Agricultural Experiment Station and Cooperative Extension Service
dc.titleFood safety
dc.title.alternativeMF2293
dc.typeText

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