ZAKI, A.; SAEED, G. .; YOUSSEF, K.; SHATTA, A. Analysis of Food Safety Programs in Three University Restaurants at Some Central-Delta Region Universities, Egypt Based on HACCP Principles. Journal of Chemistry and Nutritional Biochemistry, [S. l.], v. 5, n. 2, p. 40–48, 2024. DOI: 10.48185/jcnb.v5i2.1310. Disponível em: https://sabapub.com/index.php/jcnb/article/view/1310. Acesso em: 21 apr. 2025.