Year: 2001, Volume: 71, Number: 2

Application of the hazard analysis of critical control points (HACCP) concept in the control of the micro-biological quality of meals and cleanliness in restaurants scale.
(Branimir Mioković, Bela Njari, Lidija Kozačinski, and Željka Cvrtila)
Primjena HACCP-koncepcije nadzora mikrobiološke kakvoće gotovih jela i čistoće radnih površina u restauracijama.

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