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Evaluation of the quality of foods for special diets produced in a school catering facility within a HACCP-based approach: a case study

✍ Scribed by Petruzzelli, Annalisa; Foglini, Martina; Paolini, Francesca; Framboas, Marisa; Serena Altissimi, M.; Naceur Haouet, M.; Mangili, Piermario; Osimani, Andrea; Clementi, Francesca; Cenci, Telemaco; Tonucci, Franco

Book ID: 125546226
Publisher: Taylor and Francis Group
Year: 2013
Tongue: English
Weight: 139 KB
Volume: 24
Category: Article
ISSN: 0960-3123
DOI: 10.1080/09603123.2013.782605

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