Microbiological risks in the critical control point- brine
- Autores: Sviridenko GM1, Zaharova MB1, Sviridenko, G.M.1, Zakharova, M.B.1
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Afiliações:
- Edição: Nº 4 (2010)
- Páginas: 38-40
- Seção: Articles
- URL: https://journals.eco-vector.com/2073-4018/article/view/287645
- ID: 287645
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Resumo
The system of microbiological control developed at the All Russian Research Institute of Cheese and Butter Making allows not only control safety and quality of cheese products but also to forecast and prevent possible reduction of the indices.
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