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1.
Microbiological Evaluation of Prepared/Cooked Foods in a HACCP Environment by
  • Esteban Pérez et al
Material type: Text Text; Format: print ; Literary form: Not fiction
Availability: Items available for loan: (1).

2.
Social and Personal Determining Factors in the Results on Contents of Food Handlers’ Formation Plans by
  • Esteban Pérez et al
Material type: Text Text; Format: print ; Literary form: Not fiction
Availability: Items available for loan: (1).

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