CONTROLE DE TEMPO E TEMPERATURA NA PRODUÇÃO DE REFEIÇÕES DE RESTAURANTES COMERCIAIS NA CIDADE DE GOIÂNIA-GOIÁS
All food types are susceptible to contamination by micro-organisms from the storage until the time of distribution. During the processing, there may occur survival and multiplication of micro-organisms in food, if the conditions are favorable, for example, exposure time and temperatures inadequate....
| Main Authors: | , , |
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| Format: | Article |
| Language: | English |
| Published: |
Universidade do Estado do Rio de Janeiro
2012-09-01
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| Series: | Demetra |
| Online Access: | https://www.e-publicacoes.uerj.br/index.php/demetra/article/view/3588 |