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
Affiliations:
Issue: No 6 (2017)
Pages: 20-23
Section: Articles
URL: https://journals.eco-vector.com/2073-4018/article/view/289651
ID: 289651

Cite item

Full Text

Open Access

Open Access
Restricted Access

Restricted Access

Access granted
Restricted Access

Restricted Access

Subscription Access

Abstract

Usage of the principles of the HACCP system is considered in relation with organization of the process for starters application in cheese production.

Keywords

the HACCP principles, starters, cheese making

Full Text

Restricted Access

About the authors

N. P Sorokina

Email: biofab@list.ru

I. V Kucherenko

Email: biofab@list.ru

E. V Kuraeva

Email: biofab@list.ru

References

Supplementary files

Supplementary Files

Action

1. JATS XML

TOP