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.
Revista:
International Journal of Food Science and Technology

ISSN: 0950-5423

Ano de publicación: 2005

Volume: 40

Número: 3

Páxinas: 333-336

Tipo: Revisión

DOI: 10.1111/J.1365-2621.2005.00952.X GOOGLE SCHOLAR
Fonte de datos: Scopus