01460nM2.01200024      h001 BV050580293\x1e002a20260120\x1e004 20260204\x1e026 BVBBV05058
0293\x1e030 z|1dr||||||37\x1e037beng\x1e050 a|||||||||||||\x1e051 m|||||||\x1e060 \x1faText\x1fbtxt\x1e0
61 \x1faohne Hilfsmittel zu benutzen\x1fbn\x1e062 \x1faBand\x1fbnc\x1e070 DE-1028\x1e076 RDA-Aufnahme
\x1e080 05\x1e100bUyttendaele, Mieke \x88[Herausgeber]\x89\x1e102a(DE-588)172966442\x1e200bRijksun
iversiteit te Gent\x1e331 Microbiological guidelines\x1e335 support for interpretation
 of microbiological test results of foods\x1e359 elaborated by Food Microbiology an
d Food Preservation Research Group (FMFP-UGent), Department of Food Technology, 
Safety and Health, Faculty of Bioscience Enginnering, Ghent University ; Mieke U
yttendaele [and othes]\x1e419 \x1faBelgium\x1fbdie Keure\x1fc[2018]\x1e425a2018\x1e433 1 online re
source (444 pages)\x1e501 Online resource; title from PDF title page (EBSCO, Nov. 3
0, 2018)\x1e501 Print version record. - 4.2. The end responsibility of conducting c
hallenge or durability studies is the Food Business Operator (FBO)\x1e540aISBN 90-4
86-3278-1\x1e540aISBN 978-90-486-3278-7\x1e705a\x1fa664.00157\x1feDDC23eng\x1e711a\x1faTECHNOLOGY 
& ENGINEERING / Food Science\x1fxbisacsh\x1e711a\x1faFood / Microbiology\x1fxfast\x1e711a\x1faFood
 / Standards\x1fxfast\x1e740s\xb6aFood\xb6xMicrobiology\xb6aFood\xb6xStandards\x1e776 \x1fiErscheint auc
h als\x1fnDruck-Ausgabe\x1faCollective\x1ftMicrobiological Guidelines : Support for Inter
pretation of Microbiological Test Results of Foods\x1fdCork : Primento Digital Publ
ishing, \xad2018\x1fz9782874035036\x1e776 \x1fiErscheint auch als\x1fnOnline-Ausgabe\x1fz978-90-48
6-3278-7\x1eLOWaFFW02\x1e\x1d