Please use this identifier to cite or link to this item: http://hdl.handle.net/11400/9346
Title: The application of hazard analysis critical control point (HACCP) in a flight catering establishment improved the bacteriological quality of meals
Authors: Λαμπίρη, Μαρία
Μαυρίδου, Αθηνά
Παπαδάκης, Ιωάννης Α.
Item type: Journal article
Keywords: Ανάλυση κινδύνων και κρίσιμα σημεία ελέγχου;πτήση;βακτηριολογική ποιότητα των γευμάτων;Hazard Analysis and Critical Control Point (Food safety system);Flight;bacteriological quality of meals
Subjects: Public health
Microbiology
Δημόσια υγεία
Μικροβιολογία
Issue Date: 1-May-2015
Feb-1995
Language: English
Citation: Lambiri, M., Mavridou, A. and Papadakis, J.A. (1995) The application of Hazard Analysis Critical Control Point (HACCP) in a flight catering establishment improved the bacteriological quality of meals. Journal of the Royal Society of Health. [Online] 115 (1), pp.26-30. Available from: http://www.ncbi.nlm.nih.gov [Accessed 30/04/2015]
Journal: Journal of the Royal Society of Health
Type of Journal: With a review process (peer review)
Access scheme: Embargo
License: Αναφορά Δημιουργού-Μη Εμπορική Χρήση-Όχι Παράγωγα Έργα 3.0 Ηνωμένες Πολιτείες
URI: http://hdl.handle.net/11400/9346
Appears in Collections:Δημοσιεύσεις

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