008 |
|
131022s2012 ch ak e b 000 chi |
020 |
|
|a9789865929534 平裝|c : NT$400
|
040 |
|
|bchi
|
040 |
|
|aTPEC|cTPEC|eCCR
|
041 |
0
|
|achi
|
044 |
|
|ach
|
084 |
|
|a412.25|b8756:2|2ncsclt
|
095 |
|
|aTPEC|bLB|cC0100953|d412.25|e8756:2|tCCL|m320|n購|pBOOK|y2012|zCIR
|
100 |
1
|
|a陳德昇|e著
|
245 |
10
|
|a食品安全管制系統 = |bFood safety control system-establishment and a practical guide of HACCP : HACCP之建立與實務指引 / |c陳德昇等合著
|
246 |
11
|
|aFood safety control system-establishment and a practical guide of HACCP
|
246 |
13
|
|aHACCP之建立與實務指引
|
250 |
|
|a二版
|
260 |
|
|a臺中市 : |b華格那企業, |c2012[民101]
|
300 |
|
|a1冊 : |b圖,表 ; |c26公分
|
504 |
|
|a含參考書目
|
650 |
7
|
|a食品衛生管理|2lcstt
|