APPLYING THE HAZARD ANALYSIS AND CRITICAL CONTROL POINTS SYSTEM IN FOODSERVICE AND FOODBORNE ILLNESS PREVENTION
- 1 May 1986
- journal article
- Published by Wiley in Foodservice Research International
- Vol. 4 (2) , 125-131
- https://doi.org/10.1111/j.1745-4506.1986.tb00104.x
Abstract
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