| dc.creator | Arvanitoyannis, I. S. | en |
| dc.creator | Varzakas, T. H. | en |
| dc.date.accessioned | 2015-11-23T10:23:08Z | |
| dc.date.available | 2015-11-23T10:23:08Z | |
| dc.date.issued | 2009 | |
| dc.identifier | 10.1002/9781444320923.ch8 | |
| dc.identifier.isbn | 9781405153669 | |
| dc.identifier.uri | http://hdl.handle.net/11615/25949 | |
| dc.source | HACCP and ISO 22000: Application to Foods of Animal Origin | en |
| dc.source.uri | http://www.scopus.com/inward/record.url?eid=2-s2.0-84889279107&partnerID=40&md5=cfd8555575d617a7fcbe8c7af0f7d205 | |
| dc.subject | Attitudes and beliefs towards RTE meals | en |
| dc.subject | Catering and different products manufactured in catering | en |
| dc.subject | Catering industry - undergoing changes in recent years | en |
| dc.subject | Environmental Health Specialists Network (EHS-Net) | en |
| dc.subject | Food safety - important aspects in food service operations | en |
| dc.subject | Good manufacture practices (GMPs) | en |
| dc.subject | HACCP studies in food service areas | en |
| dc.subject | Longitudinally integrated safety assurance (LISA) | en |
| dc.subject | School kitchens - controls designed for raw materials | en |
| dc.subject | Staphylococci food poisoning | en |
| dc.title | Catering | en |
| dc.type | bookChapter | en |
