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ANALYSIS OF CRITICAL CONTROL POINTS (HACCP) IN FOODSERVICE USING FUZZY (VIRTUAL) COGNITIVE MAPS

✍ Scribed by HAYDÉE SERRãO LANZILLOTTI; REGINA SERRãO LANZILLOTTI; DULCE BORGES CACCAVO; FERNANDA DA MOTTA AFONSO; GREICE MARIA SILVA DA CONCEICÃO; BÃRBARA LAETE BORGES; EDUARDO ANDRÉ MOURA MARTINS COSTA

Book ID: 111336411
Publisher: John Wiley and Sons
Year: 2001
Weight: 618 KB
Volume: 13
Category: Article
ISSN: 1524-8275
DOI: 10.1111/j.1745-4506.2001.tb00033.x

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