Critical control points for meat balls and kibbe preparations in a hospital kitchen

Revista de Microbiologia

Volumn 30, Issue 4, 1999, Pages 347-355

  Pedroso, Débora Midori Myaki ^a   Iaria, Sebastião Timo ^a   Gamba, Rosa Carvalho ^a   Heidtmann, Sandra ^a   Rall, Vera Lúcia Mores ^a  

^a UNIVERSITY OF SÃO PAULO   (Brazil)

Author keywords

HACCP; Hospital kitchen; Meat; Microbiological quality of foods

Indexed keywords

EID: 0038021730     PISSN: 00013714     EISSN: None     Source Type: Journal    
DOI: 10.1590/S0001-37141999000400010     Document Type: Article

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