Relation between microbial levels of ready-to-eat foods and the monitoring of compliance with HACCP-based own control programs in small Danish food outlets

Food Control

Volumn 21, Issue 11, 2010, Pages 1453-1457

  Kjeldgaard, K J ^a   Stormly, M L ^a   Leisner, J J ^a  

^a UNIVERSITY OF COPENHAGEN   (Denmark)

Author keywords

Cream cake; HACCP; Pasta salad; Storage temperature

Indexed keywords

EID: 77954625330     PISSN: 09567135     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodcont.2010.03.015     Document Type: Article

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