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

[11] BRYAN FL, 1974, FOOD TECHNOL-CHICAGO, V28, P52
[12] BRYAN FL, 1974, FOOD TECHNOL, V28, P59
[13] BRYAN FL, 1974, FOOD TECHNOL, V28, P64
[14] BRYAN FL, 1974, FOOD TECHNOL, V28, P84
[15] BRYAN FL, 1974, FOOD TECHNOL, V28, P54
[16] BRYAN FL, 1974, FOOD TECHNOL, V28, P58
[17] BRYAN FL, 1974, FOOD TECHNOL, V28, P66
[18] BRYAN FL, 1974, FOOD TECHNOL, V28, P62
[19] HOSPITAL CHILL FOODSERVICE SYSTEMS - ACCEPTABILITY AND MICROBIOLOGICAL CHARACTERISTICS OF BEEF-SOY LOAVES WHEN PROCESSED ACCORDING TO SYSTEM PROCEDURES
BUNCH, WL
MATTHEWS, ME
MARTH, EH
[J]. JOURNAL OF FOOD SCIENCE, 1976, 41 (06) : 1273 - 1276
[20] CORLETT DA, 1974, SEP HACCP INSP TRAIN