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* Food that has to be kept at certain temperatures to minimize multiplication of any food- poisoning bacteria that may be present in the
* Food that has to be kept at certain temperatures to minimize multiplication of any food- poisoning bacteria that may be present in the food or to prevent the formation of toxins in the food. Food hazards Spoiled food Potentially hazardous food Perishable food
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Cost Accounting
Authors: William K. Carter
14th edition
759338094, 978-0759338098
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