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  <titleInfo>
    <title>Boas práticas para manipuladores de pescado: o pescado e o uso do frio</title>
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    <namePart>Pereira, D.S.</namePart>
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    <namePart>Julião, L.</namePart>
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  <name type="personal">
    <namePart>Sucasas, L.F. de A.</namePart>
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  <name type="personal">
    <namePart>Silva, L.K.S. da</namePart>
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    <namePart>Galvão, J.A.</namePart>
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  <name type="personal">
    <namePart>Oetterer, M.</namePart>
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    <namePart>Escola Superior de Agricultura Luiz de Queiroz, Piracicaba, SP (Brasil)</namePart>
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    <place>
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    <dateIssued>2009</dateIssued>
    <issuance>monographic</issuance>
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  <physicalDescription>
    <extent>36 p. </extent>
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  <note>17 ref.; 22 illus.</note>
  <subject>
    <topic>PEIXE</topic>
  </subject>
  <subject>
    <topic>TECNOLOGIA DE ALIMENTO</topic>
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  <subject>
    <topic>PRESERVAÇÃO DE ALIMENTO</topic>
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  <subject>
    <topic>HIGIENE DE ALIMENTO</topic>
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    <topic>COMERCIALIZAÇÃO</topic>
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