Effect of the implementation of the Hazard Analysis Critical Control Point (HACCP) prerequisite program in an institutional foodservice unit in Southern Brazil
Rodrigues, Kelly Lameiro, Silva, Jorge Adolfo, Aleixo, José Antonio GuimarãesVolume:
32
Journal:
Food Science and Technology (Campinas)
DOI:
10.1590/S0101-20612012005000018
Date:
March, 2012
File:
PDF, 194 KB
2012