Sanitary and hygienic control at cheese production
- Authors: Irkitova A.N1, Ott E.F1
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- Issue: No 2 (2012)
- Pages: 44-45
- Section: Articles
- URL: https://journals.eco-vector.com/2073-4018/article/view/288016
- ID: 288016
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Abstract
Principle stages of the sanitary- hygienic state control at cheese operation are shown. Most important microbiological indices and norms that are used to control sanitation at cheese manufacturing are described.
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