Hazard analysis critical control points in coleslaw production, storage and retail sale
A great number of microbiological hazards and risks have been identified with the preparation and storage of chilled foods in food service establishments. Outbreaks of foodborne diseases have been associated with mishandling of these types of foods. For this study, microbial hazards associated with...
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| Format: | Abschlussarbeit |
| Sprache: | English |
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1997.
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