Effect of the implementation of HACCP on the microbiological quality of meals at a university restaurant. [electronic resource]

By: Contributor(s): Producer: 20050906Description: 138-45 p. digitalISSN:
  • 1535-3141
Subject(s): Online resources: In: Foodborne pathogens and disease vol. 2
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Publication Type: Journal Article; Research Support, Non-U.S. Gov't

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