Usage of the HACCP principles in the organization of the process of starter cultures application
- Autores: Sorokina N.P1, Kucherenko I.V1
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Afiliações:
- Edição: Nº 3 (2017)
- Páginas: 38-40
- Seção: Articles
- URL: https://journals.eco-vector.com/1019-8946/article/view/328864
- ID: 328864
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Resumo
The main stages of preparing documentation for the process of the starter cultures application are given. The system of documents needed for organizing starters business will complement common for all food products principles and reflect special issues of the fermented milk products manufacturing.
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