Zobrazeno 1 - 1
of 1
pro vyhledávání: '"Th. Vrouwenvelder"'
Publikováno v:
Food Control 5 (1994)
Food Control, 5, 205-209
Food Control, 5, 205-209
Hygiene inspections and/or microbiological testing do not guarantee food safety. A better approach is the application of the hazard analysis critical control points (HACCP) concept. In this study, the HACCP system was applied in an airline catering o
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::1cc6b2f1b4fddfd933af761b914e644d
https://doi.org/10.1016/0956-7135(94)90085-x
https://doi.org/10.1016/0956-7135(94)90085-x
