Quantity food sanitation 4th

作者：  Karla Longree, Gertrude Armbruster

出版社：

简介：This book gives complete coverage of the field: the important reservoirs of the various microorganisms and pathogens causing foodborne illnesses; conditions leading to contamination of ingredients and menu items while being prepared, stored, and served; conditions favoring multiplication of contaminating microorganisms in food; and appropriate measures of control.