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 - Mioković, Branimir; Njari, Bela; Kozačinski, Lidija; Cvrtila, Željka (2001)
Bibliografija: 15 jed
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Keywords: Sanitarno-higijenski nadzor -- Ugostiteljski objekti