Microbiological Evaluation of Prepared/Cooked Foods in a HACCP Environment

Journals Menu

Follow SCIRP

	+1 323-425-8868
	customer@scirp.org
	+86 18163351462(WhatsApp)
	1655362766

	Paper Publishing WeChat

Food and Nutrition Sciences

ISSN Print: 2157-944X
ISSN Online: 2157-9458
www.scirp.org/journal/fns
E-mail: fns@scirp.org

Google-based Impact Factor: 0.92
Citations h5-index & Ranking

Journals Menu

"Microbiological Evaluation of Prepared/Cooked Foods in a HACCP Environment"
written by Esteban Pérez, António Raposo, Rafael Millán, Esther Sanjuán, Conrado Carrascosa,
published by Food and Nutrition Sciences, Vol.2 No.6, 2011

has been cited by the following article(s):

Google Scholar
CrossRef

[1]	Consumer Views on Health Issues Arising from Food Products
	… and Medicinal Plants in Food Design, 2022

[2]	Vending machines: Food safety and quality assessment focused on food handlers and the variables involved in the industry
	Food Control, 2015

[3]	Assessment and Safety Improvement of Peanut Based By-Products from Peanut Oil Processing: Kulikuli and Khebab Powder
	Doctoral dissertation, University of Ghana, 2015

[4]	Implantación del sistema de autocontrol en microestablecimientos de restauración colectiva: recepción de alimentos
	2015

[5]	RIESGOS HIGIÉNICO SANITARIOS DE LA ELABORACIÓN DE ALIMENTOS EN INSTALACIONES HOSPITALARIAS
	Revista Cubana de Alimentación y Nutrición, 2013

[6]	Riesgos higiÃ© nico sanitarios en la elaboraciÃ³n de alimentos en instalaciones hospitalarias
	2013

[7]	Riesgos higiénico-sanitarios de la elaboración de alimentos en instalaciones hospitalarias
	2013

Follow SCIRP

	+1 323-425-8868
	customer@scirp.org
	+86 18163351462(WhatsApp)
	1655362766

	Paper Publishing WeChat

Food and Nutrition Sciences

Food and Nutrition Sciences

Journals Menu

Home

About SCIRP

Service

Policies