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Knowledge of Employees in Restaurants About the Means and Application of HACCP /unibl/sci/idNaucniRad:207 641:006.8HACCP]:658.562 https://dx.doi.org/http://qol-au.com/sites/default/files/QOL%20-%20Vol%203%20Issue%203-4%20-%20Slavica%20Grujic.pdf Academic Article text 2012-12 S. Grujić, H. Keran, D. Vujadinović, M. Perušić, Knowledge of Employees in Restaurants About the Means and Application of HACCP, Quality of Life, Vol. 3, No. 3-4, pp. 76 - 87, Dec, 2012 http://qol-au.com/node/85 76 87 Quality of Life 1986-6038 https://tf.unibl.org Quality of Life 1986-6038 https://www.unibl.org/sr-lat/fis/zaposlen/1459-slavica-grujic /unibl/author/Husein Keran /unibl/author/Dragan Vujadinović /unibl/author/Mitar Perušić 87 76 https://www.unibl.org/sr-lat/fis/zaposlen/1459-slavica-grujic /unibl/author/Husein Keran /unibl/author/Dragan Vujadinović /unibl/author/Mitar Perušić https://www.pub.unibl.org/s/cir/item/43405