Cook-serve method in mass catering establishments: Is it still appropriate to ensure a high level of microbiological quality and safety?
作者： M.A. Marzano , C.M. Balzaretti
DOI: 10.1016/J.FOODCONT.2011.04.024
关键词:
摘要: … the hygienic quality of three traditional “cook-serve” catering … The hygienic level of the washed hands of food workers was … the bacteriological limits set by law. With regard to the …
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