Browsing by Keywords "σάντουιτς"
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T.E.I. of Crete, School of Agriculture, Food and Nutrition (STeGTET), Department of Nutrition and Dietetics
Publication Date: 28-02-2008This paper focuses on the hazard analysis of minimally processed foods and especially on that of sandwiches. Each procedure followed for the implementation of the HACCP system in mass - catering facilities (hotels, Student ...