Work

The application of Hazard Analysis Critical Control Point (HACCP) in a flight catering establishment improved the bacteriological quality of meals

Year: 1995

Type: article

Source: Journal of the Royal Society of Health

DOI: 10.1177/146642409511500109

Authors: M. Lambiri, A. Mavridou, J.A. Papadakis

Language: English

Topic: Food Safety and Hygiene

Subfield: Food Science

Field: Agricultural and Biological Sciences

Domain: Life Sciences

SDGs: Good health and well-being, Zero hunger

Open Access status: closed

OpenAlex ID: W2022527708

FWCI: 0.64

Cites: 9

Cited by: 24

Related to: 10