Establishment of good hygiene practice-based microbiological criteria in food industries: Guidelines using an example for meat preparations
| Autor: | Peran i Sala, Rosa M., Cedeño de Balabarca, Vielka, Etoundi, Jean Martin, Odame-Darkwah, John, Oppong-Otoo, John, Tossougbo Hinson, Dagbégnon Comlan, Wouafo, Marguerite |
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| Zdroj: | In Food Control December 2015 58:7-11 |
| Databáze: | ScienceDirect |
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