izvor podataka: crosbi
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Application of the hazard analysis of critical control points (HACCP) concept in the control of micro-biological quality of meals and cleanliness in restaurants. (CROSBI ID 99175)
Prilog u časopisu | izvorni znanstveni rad
Mioković, Branimir, Njari, Bela ; Kozačinski, Lidija ; Cvrtila, Željka
Application of the hazard analysis of critical control points (HACCP) concept in the control of micro-biological quality of meals and cleanliness in restaurants. // Veterinarski arhiv, 71 (2001), 2; 75-84-x
Podaci o odgovornosti
Mioković, Branimir, Njari, Bela ; Kozačinski, Lidija ; Cvrtila, Željka
engleski
Application of the hazard analysis of critical control points (HACCP) concept in the control of micro-biological quality of meals and cleanliness in restaurants.
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