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| 005 | 20250513054715.0 | ||
| 264 | 0 | _c19940728 | |
| 008 | 199407s 0 0 dut d | ||
| 022 | _a0040-7453 | ||
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_aNLM _beng _cNLM |
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| 100 | 1 | _aBerends, B R | |
| 245 | 0 | 0 |
_a[The Hazard Analysis Critical Control Point approach (HACCP) in meat production]. _h[electronic resource] |
| 260 |
_bTijdschrift voor diergeneeskunde _cJun 1994 |
||
| 300 |
_a360-5 p. _bdigital |
||
| 500 | _aPublication Type: English Abstract; Journal Article | ||
| 650 | 0 | 4 | _aAlgorithms |
| 650 | 0 | 4 | _aAnimals |
| 650 | 0 | 4 | _aCattle |
| 650 | 0 | 4 |
_aFood Inspection _xstandards |
| 650 | 0 | 4 |
_aMeat _xstandards |
| 650 | 0 | 4 | _aQuality Control |
| 650 | 0 | 4 | _aSwine |
| 700 | 1 | _aSnijders, J M | |
| 773 | 0 |
_tTijdschrift voor diergeneeskunde _gvol. 119 _gno. 12 _gp. 360-5 |
|
| 999 |
_c8016145 _d8016145 |
||