I. Development of Hazard Analysis Critical Control Point models: HACCP models for quality control of entree production in hospital foodservice systems
- 1 November 1978
- journal article
- Published by Elsevier in Journal of the American Dietetic Association
- Vol. 73 (5) , 524-529
- https://doi.org/10.1016/s0002-8223(21)05787-4
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