Implementation of Hazard Analysis Critical Control Points (Haccp) in a Sme: Case Study of a Bakery

AuthID
 P-008-6T2
4
Author(s)
Baptista Teixeira, RDB
·
Tipo de Documento
Article
Year published
2012
Publicado
in POLISH JOURNAL OF FOOD AND NUTRITION SCIENCES, ISSN: 1230-0322
Volume: 62, Número: 4, Páginas: 215-227 (13)
Indexing
Wos®
Scopus®
Crossref®2
Google Scholar®
Publication Identifiers
SCOPUS: 2-s2.0-84867696247
Wos: WOS:000311592600003
Source Identifiers
ISSN: 1230-0322
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