Microbial hazards and control in the preparation and vending of rellenong bangus
ABSTRACT This study applied the HACCP concept in the preparation, storage and retail-vending of the most popular fish dish in a representative small-scale fastfood establishment. It was conducted as part of the University of the Philippines Office of Research Coordination (UP ORC) Research Project N...
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| Format: | Thesis |
| Language: | English |
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2000.
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