Evaluation of Programmes to Ensure Food Safety:  Guiding principles 

 - Geneva, Switzerland:  World Health Organization,  1989 
 - 47p.;  24cm 
<br/><br/><label>ISBN: </label>9241542470 
<br/><br/><label>Subjects--Topical Terms: </label><br/>Food adulteration and inspection<br/>Food Contamination--prevention & control<br/>Food Inspection--methods<br/>Food Inspection--standard
<br/><br/><label>Dewey Class. No.: </label>363.192 EVA 
<br/><br/><label>National Library of Medicine Call No.: </label>WA 695 E92 1989