Share

Quality control in catering: cooked and chilled food.

[In Spanish. / En espagnol.]

Author(s) : ASTIASARAN I., PENA M. P., CID C.

Type of article: Article

Summary

Considerations on the importance of applying HACCP methods and of complying with codes of good manufacturing practice for quality control of prepared food. The goal of such control is to obtain products of good microbiological, nutritional and sensory quality.

Details

  • Original title: [In Spanish. / En espagnol.]
  • Record ID : 1996-3001
  • Languages: Spanish
  • Source: Acta Alimentaria - vol. 33 - n. 267
  • Publication date: 1995

Links


See other articles in this issue (2)
See the source

Indexing