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Please use this identifier to cite or link to this item: https://scholarhub.balamand.edu.lb/handle/uob/4520
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dc.contributor.advisorDeek, Maha Elen_US
dc.contributor.authorSkaff, Nayla Elen_US
dc.date.accessioned2020-12-23T14:42:59Z-
dc.date.available2020-12-23T14:42:59Z-
dc.date.issued2014-
dc.identifier.urihttps://scholarhub.balamand.edu.lb/handle/uob/4520-
dc.descriptionIncludes bibliographical references (p.47-48).en_US
dc.description.statementofresponsibilityBy Nayla El-Skaffen_US
dc.format.extentviii, 48 p. :ill.,tables ;30 cm +1 CD-Rom (4 3/4 in.)en_US
dc.language.isoengen_US
dc.rightsThis object is protected by copyright, and is made available here for research and educational purposes. Permission to reuse, publish, or reproduce the object beyond the personal and educational use exceptions must be obtained from the copyright holderen_US
dc.subject.lcshHazard Analysis and Critical Control Point (Food safety system)--Hospitals--Lebanonen_US
dc.titleHACCP implementation in a hospital's kitchenen_US
dc.typeThesisen_US
dc.contributor.facultyFaculty of Arts and Sciencesen_US
dc.contributor.institutionUniversity of Balamanden_US
dc.date.catalogued2014-08-13-
dc.description.degreeMSc in Food Science and Technologyen_US
dc.description.statusPublisheden_US
dc.identifier.ezproxyURLhttp://ezsecureaccess.balamand.edu.lb/login?url=http://uoblibraries.balamand.edu.lb/projects_and_theses/1014031351.pdfen_US
dc.identifier.OlibID155026-
dc.provenance.recordsourceOliben_US
Appears in Collections:UOB Theses and Projects
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