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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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Podaci o izdanju

71 (2)

2001.

75-84-x

objavljeno

0372-5480

1331-8055

Povezanost rada

nije evidentirano