Application of the hazard analysis of critical control points (HACCP) concept in the control of the micro-biological quality of meals and cleanliness in restaurants
| Permalink: | http://skupni.nsk.hr/Record/nsk.NSK01000320798/Details |
|---|---|
| Matična publikacija: |
Veterinarski arhiv (Tisak) 71 (2001), 2 ; str. 75-84 |
| Glavni autor: | Mioković, Branimir (-) |
| Ostali autori: | Njari, Bela (-), Kozačinski, Lidija, Cvrtila, Željka |
| Vrsta građe: | Članak |
| Jezik: | eng |
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