Eğİti̇m ve yetki̇nli̇k – Bölüm 4
| dc.creator | FAO | |
| dc.date | 2024-03-16T01:12:55Z | |
| dc.date | 2024-03-16T01:12:55Z | |
| dc.date | 2023 | |
| dc.date | 2023-10-23T07:57:43.0000000Z | |
| dc.date.accessioned | 2026-06-28T00:29:40Z | |
| dc.format | 31 p. | |
| dc.format | application/pdf | |
| dc.identifier | https://openknowledge.fao.org/handle/20.500.14283/cc6270tr | |
| dc.identifier | http://www.fao.org/3/cc6270tr/cc6270tr.pdf | |
| dc.identifier.uri | http://hdl.handle.net/123456789/310724 | |
| dc.language | Turkish | |
| dc.publisher | FAO ; | |
| dc.relation | FAO Good Hygiene Practices (GHP) and Hazard Analysis and Critical Control Point (HACCP) Toolbox for Food Safety | |
| dc.relation | N.A. | |
| dc.rights | Non-FAO | |
| dc.rights | CC BY NC SA 3.0 IGO | |
| dc.title | Eğİti̇m ve yetki̇nli̇k – Bölüm 4 | |
| dc.title | Training and competence – Section 4 | |
| dc.type | Booklet |