Food Safety and Waste in Hospitality
Author:
Publisher
Springer International Publishing
Link
http://link.springer.com/content/pdf/10.1007/978-3-319-69626-3_107-1
Reference49 articles.
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5. CAC (1969) Recommended international code of practice – general principles of food hygiene – CAC/RCP 1–1969, Rev. 4–2003
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