Evaluation of the quality of foods for special diets produced in a school catering facility within a HACCP-based approach: a case study-Reference-Cited by-同舟云学术

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

Published:2013-04-02 Issue:1 Volume:24 Page:73-81
ISSN:0960-3123
Container-title:International Journal of Environmental Health Research
language:en
Short-container-title:International Journal of Environmental Health Research

Author:

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

Publisher

Informa UK Limited

Subject

Health, Toxicology and Mutagenesis,Public Health, Environmental and Occupational Health,Pollution,General Medicine

Link

http://www.tandfonline.com/doi/pdf/10.1080/09603123.2013.782605

Reference21 articles.

1. Adolescents With Celiac Disease

2. Prerequisite Programs and Food Hygiene in Hospitals: Food Safety Knowledge and Practices of Food Service Staff in Ankara, Turkey

3. A Campylobacter outbreak in a Barcelona school

4. Foodborne disease outbreaks in United States schools

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