Usage of the HACCP principles in the organization of the starter cultures application in cheese making
- Authors: Sorokina N.P1, Kucherenko I.V1, Kuraeva E.V1
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Affiliations:
- Issue: No 6 (2017)
- Pages: 20-23
- Section: Articles
- URL: https://journals.eco-vector.com/2073-4018/article/view/289651
- ID: 289651
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Abstract
Usage of the principles of the HACCP system is considered in relation with organization of the process for starters application in cheese production.
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About the authors
N. P Sorokina
Email: biofab@list.ru
I. V Kucherenko
Email: biofab@list.ru
E. V Kuraeva
Email: biofab@list.ru
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