HACCP MODELS FOR QUALITY-CONTROL OF ENTREE PRODUCTION IN FOODSERVICE SYSTEMS

被引：23

作者：

BOBENG, BJ ^{[1
]}

DAVID, BD ^{[1
]}

机构：

[1] UNIV WISCONSIN,DEPT FOOD SCI,MADISON,WI 53706

来源：

关键词：

D O I：

10.4315/0362-028X-40.9.632

中图分类号：

Q81 [生物工程学（生物技术）]; Q93 [微生物学];

学科分类号：

071005 ; 0836 ; 090102 ; 100705 ;

摘要：

引用

页码：632 / 638

页数：7

共 61 条

[1] ANGELOTTI R, 1975, FOOD TECHNOL-CHICAGO, V29, P60
[2] ANGELOTTI R, 1975, FOOD TECHNOL, V29, P62
[3] BAUMAN HE, 1974, FOOD TECHNOL-CHICAGO, V28, P30
[4] BAUMAN HE, 1974, FOOD TECHNOL, V28, P32
[5] BAUMAN HE, 1974, FOOD TECHNOL, V28, P34
[6] BAUMAN HE, 1974, FOOD TECHNOL, V28, P74
[7] BLAKER GG, 1961, J AM DIET ASSOC, V38, P450
[8] BLAKER GG, 1961, J AM DIET ASSOC, V38, P455
[9] BOBENG BJ, 1976, THESIS U WIS
[10] FEDERAL FOOD SERVICE PROGRAM
BOWER, WF
DAVIS, AS
[J]. JOURNAL OF MILK AND FOOD TECHNOLOGY, 1976, 39 (02): : 128 - 131