A review of the application of the hazard analysis and critical control point system to salads served in the restaurant of Valencia University

  1. Soriano, J.M.
  2. Prieto, I.
  3. Moltó, J.C.
  4. Mañes, J.
Revue:
International Journal of Food Science and Technology

ISSN: 0950-5423

Année de publication: 2005

Volumen: 40

Número: 3

Pages: 333-336

Type: Révision

DOI: 10.1111/J.1365-2621.2005.00952.X GOOGLE SCHOLAR
La source de données: Scopus