A REVIEW OF FOOD SAFETY KNOWLEDGE AND PRACTICES OF FOOD VENDORS AND VENDED FOODS

Authors

Yi-Mei Sun1 Author
Jen-Hua Cheng2* Author
Shu-Tai Wang1 Author

Downloads

PDF

Published

2019-01-01

Issue

Vol. 8 No. 1 (2019)

Section

Articles

How to Cite

A REVIEW OF FOOD SAFETY KNOWLEDGE AND PRACTICES OF FOOD VENDORS AND VENDED FOODS. (2019). International Journal of Food and Nutritional Sciences, 8(1), 32-51. https://www.ijfans.org/index.php/Journal/article/view/589

Download Citation

Most read articles by the same author(s)

Shu-Tai Wang1, Jen-Hua Cheng2, EFFECTS OF CHELATING AGENTS ON LIPID OXIDATION, PH, AND COLOR CHANGE IN REDUCED SODIUM AND LOW-FAT PORK PATTIES , International Journal of Food and Nutritional Sciences: Vol. 8 No. 2 (2019)