000 01271nam a22002773 4500
001 u84894
003 SIRSI
010 _a978-2-12-465198-6
090 _a231329
_9231328
100 _a04032013f u y0frey50 ba
200 1 _aISO 22000, HACCP et sécurité des aliments - Recommandations, outils,FAQ et retours de terrain -/
_fBLANC Didier
_bLIVR
210 _cAfnor
300 _aECOLOGIE
345 _b27932
606 1 _aBiologie
675 _a577.4
700 1 _aBLANC,
_b Didier
949 _a577.4
_i004016729
_mFSB
_lSTACKS
_o.STAFF. 27932
_o.RAYON. R6E3
_tLIVR
_xBIB_ETUD
949 _a577.4
_i004016731
_mFSB
_lSTACKS
_o.STAFF. 27929
_o.RAYON. R6E3
_tLIVR
_xBIB_ETUD
949 _a577.4
_i004016730
_mFSB
_lSTACKS
_o.STAFF. 27931
_o.RAYON. R6E3
_tLIVR
_xBIB_ETUD
949 _a577.4
_i004016728
_mFSB
_lSTACKS
_o.STAFF. 27930
_o.RAYON. R6E3
_tLIVR
_xBIB_ETUD
596 _a5
999 _a577.4
_wUDC
_c1
_lSTACKS
_mFSB
_rY
_sY
_tLIVR
_u10/23/2013
_xBIB_ETUD
_o.STAFF. 27932
_o.RAYON. R6E3
999 _a577.4
_wUDC
_c2
_lSTACKS
_mFSB
_rY
_sY
_tLIVR
_u10/23/2013
_xBIB_ETUD
_o.STAFF. 27929
_o.RAYON. R6E3
999 _a577.4
_wUDC
_c3
_lSTACKS
_mFSB
_rY
_sY
_tLIVR
_u10/23/2013
_xBIB_ETUD
_o.STAFF. 27931
_o.RAYON. R6E3
999 _a577.4
_wUDC
_c4
_lSTACKS
_mFSB
_rY
_sY
_tLIVR
_u10/23/2013
_xBIB_ETUD
_o.STAFF. 27930
_o.RAYON. R6E3