000			01436nam a22004575i 4500
001			978-88-470-0788-8
003			DE-He213
005			20130515022404.0
007			cr nn 008mamaa
008			100301s2008 it | s |||| 0|ita d
020			_a9788847007888 _9978-88-470-0788-8
024	7		_a10.1007/978-88-470-0788-8 _2doi
050		4	_aTP248.65.F66
072		7	_aTDCT _2bicssc
072		7	_aTEC012000 _2bisacsh
082	0	4	_a641.3 _223
082	0	4	_a664 _223
100	1		_aMarriott, Norman G.
245	1	0	_aSanificazione nell’industria alimentare _h[electronic resource] / _cby Norman G. Marriott, Robert B. Gravani.
260			_aMilano : _bSpringer Milan, _c2008.
300			_bdigital.
650		0	_aChemistry.
650		0	_aFood science.
650		0	_aMedicine.
650		0	_aEmerging infectious diseases.
650		0	_aMicrobiology.
650		0	_aSystem safety.
650	1	4	_aChemistry.
650	2	4	_aFood Science.
650	2	4	_aMicrobiology.
650	2	4	_aInfectious Diseases.
650	2	4	_aHealth Promotion and Disease Prevention.
650	2	4	_aQuality Control, Reliability, Safety and Risk.
700	1		_aGravani, Robert B.
710	2		_aSpringerLink (Online service)
773	0		_tSpringer eBooks
776	0	8	_iPrinted edition: _z9788847007871
856	4	0	_uhttp://dx.doi.org/10.1007/978-88-470-0788-8
912			_aZDB-2-CMS
999			_c87013 _d87013