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Evaluation Model of Plate Waste to Monitor Food Consumption in Two Different Catering Settings
An increasing number of people regularly eats lunch away from home, using catering services. In this context, therefore, it is extremely important to improve the meals’ quality, remaining faithful to the principles of hygiene, nutritional and organoleptic quality and proper food handling. At the sam...
Guardado en:
| Publicado en: | Ital J Food Saf |
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| Autores principales: | , , , , , , , , , |
| Formato: | Artigo |
| Lenguaje: | Inglês |
| Publicado: |
PAGEPress Publications, Pavia, Italy
2014
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| Materias: | |
| Acceso en línea: | https://ncbi.nlm.nih.gov/pmc/articles/PMC5083867/ https://ncbi.nlm.nih.gov/pubmed/27800337 https://ncbi.nlm.nih.govhttp://dx.doi.org/10.4081/ijfs.2014.1669 |
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