| 000 | 00737nam a2200241 a 4500 | ||
|---|---|---|---|
| 999 |
_c10900 _d10900 |
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| 005 | 20230921112120.0 | ||
| 008 | 181219s2003 my ||||| |||| 00| 0 eng d | ||
| 020 | _a0536727422 | ||
| 040 |
_aKKBBM _beng _cKKBBM _erda |
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| 049 | _amal | ||
| 082 |
_223 _a363.7296 MSC |
||
| 090 |
_a363.7296 _bMSC |
||
| 100 |
_aMcSwane, David _96925 |
||
| 245 |
_aRetail best practices and guide to food safety and sanitation/ _cDavid McSwane |
||
| 264 |
_aNew Jersey : _bPearson Education, _c2003. |
||
| 300 |
_axxiii,435pages _bcolor,illustrations _c23cm |
||
| 336 |
_2rdacontent _atext |
||
| 337 |
_2rdamedia _aunmediated |
||
| 338 |
_2rdacarrier _avolume |
||
| 500 | _aIncludes index | ||
| 650 |
_aFood service sanitation _96926 |
||
| 942 |
_2ddc _cBK |
||