Holdings: 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
Other Authors:	Center for Food Safety and Applied Nutrition (U.S.)
Format:	Book
Language:	Spanish
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. 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.
Subjects:	Farm produce -- Microbiology -- United States -- Handbooks, manuals, etc. Farm produce -- Sanitation -- United States -- Handbooks, manuals, etc. Food contamination -- United States -- Prevention -- Handbooks, manuals, etc. Food contamination -- United States -- Safety measures -- Handbooks, manuals, etc. Food handling -- United States -- Handbooks, manuals, etc. Microbial contamination -- United States -- Prevention -- Handbooks, manuals, etc.
Online Access:	https://purl.fdlp.gov/GPO/LPS3234

https://purl.fdlp.gov/GPO/LPS3234

Location	Call Number:	Status
CMU Storage Gov Pub	HE 20.4508:M 58/SPAN.	Available Place a Hold