TY  - THES
DO  - 10.6083/M40C4SRH
DO  - DOI
T1  - Factors associated with effective cross-contamination prevention in restaurants
DA  - 2009
AU  - Bakker, Hope L.
L1  - https://digitalcollections.ohsu.edu/record/533/files/534_etd.pdf
PY  - 2009
ID  - 533
L4  - https://digitalcollections.ohsu.edu/record/533/files/534_etd.pdf
KW  - Equipment Contamination
KW  - Food Handling
KW  - Food Contamination
KW  - centers for disease control and prevention (u.s.)
TI  - Factors associated with effective cross-contamination prevention in restaurants
Y1  - 2009
L2  - https://digitalcollections.ohsu.edu/record/533/files/534_etd.pdf
LK  - https://digitalcollections.ohsu.edu/record/533/files/534_etd.pdf
UR  - https://digitalcollections.ohsu.edu/record/533/files/534_etd.pdf
ER  -