Microbial hazard analysis and control of the fastfood preparation and retail-vending of spaghetti
ABSTRACT this study established the microbial hazards associated with the preparation and retail-vending of ready-to-eat spaghetti from a small-scale fastfood establishment. The study ws conducted under the University of the Philippines Office of the Research Coordination (UP-ORC) research project N...
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| Định dạng: | Luận văn |
| Ngôn ngữ: | English |
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2000.
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