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Volumn 18, Issue 4, 2002, Pages 337-371

Implementation of the hazard analysis critical control point (HACCP) system in a fast food business

Author keywords

Critical control point; Critical limit; Food safety; HACCP; Hazard and risk analysis

Indexed keywords

FOOD SAFETY;

EID: 0036917609     PISSN: 87559129     EISSN: None     Source Type: Journal    
DOI: 10.1081/FRI-120016209     Document Type: Article
Times cited : (7)

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* 이 정보는 Elsevier사의 SCOPUS DB에서 KISTI가 분석하여 추출한 것입니다.