CONTROLE DE TEMPO E TEMPERATURA NA PRODUÇÃO DE REFEIÇÕES DE RESTAURANTES COMERCIAIS NA CIDADE DE GOIÂNIA-GOIÁS

• Váldodahkkit: Ana Clara Martins e Silva Carvalho (Dahkki), Flávia Oliveira Ricardo (Dahkki), Mariana Patrício Moraes (Dahkki)
• Materiálatiipa: Girji
• Almmustuhtton: Universidade do Estado do Rio de Janeiro, 2012-09-01T00:00:00Z.
• Fáttát: article
• Liŋkkat: Connect to this object online.

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....