Guía para reducir al mínimo el riesgo microbiano en los alimentos, en el caso de frutas y vegetales frescos
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| Format: | Texto biblioteca |
|---|---|
| Language: | d |
| Published: |
Washington, D.C. : U.S. Food and Drug Administration,
1999
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| Subjects: | FOOD-SAFETY MEASURES, FOOD-MICROBIOLOGY, FOOD ADULTERATION AND INSPECTION, |
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