Time and temperature control in the production of meals in a commercial restaurant in Goiania, state of Goias/Controle de tempo e temperatura na producao de refeicoes de restaurantes comerciais na cidade de Goiania-GO

All food types are susceptible to contamination by microorganisms 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. T...

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Veröffentlicht in:	Demetra: Alimentação, Nutrição e Saúde Nutrição e Saúde, 2012-08, Vol.7 (2), p.85
Hauptverfasser:	Carvalho, Ana Clara Martins e Silva, Ricardo, Flavia Oliveira, de Morais, Mariana Patricio
Format:	Artikel
Sprache:	spa
Schlagworte:	Analysis Restaurants
Online-Zugang:	Volltext
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