II. Quality assessment of beef loaves utilizing HACCP 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) , 530-535
- https://doi.org/10.1016/s0002-8223(21)05788-6
Abstract
No abstract availableKeywords
This publication has 2 references indexed in Scilit:
- I. Development of Hazard Analysis Critical Control Point models: HACCP models for quality control of entree production in hospital foodservice systemsJournal of the American Dietetic Association, 1978
- Holding Temperatures Needed to Serve Hot Foods HotJournal of the American Dietetic Association, 1961