6533b820fe1ef96bd12799a0

RESEARCH PRODUCT

A review of the application of the hazard analysis and critical control point system to salads served in the restaurant of Valencia University

José Miguel SorianoJordi MañesInmaculada PrietoJuan Carlos Moltó

subject

Operations researchbiologybusiness.industryComputer scienceCritical control pointHazard analysisFood safetybusinessbiology.organism_classificationValenciaIndustrial and Manufacturing EngineeringFood Sciencehttps://doi.org/10.1111/j.1365-2621.2005.00952.x