Usage of the HACCP principles in the organization of the starter cultures application in cheese making
- 作者: Sorokina N.P1, Kucherenko I.V1, Kuraeva E.V1
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隶属关系:
- 期: 编号 6 (2017)
- 页面: 20-23
- 栏目: Articles
- URL: https://journals.eco-vector.com/2073-4018/article/view/289651
- ID: 289651
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详细
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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作者简介
N. Sorokina
Email: biofab@list.ru
I. Kucherenko
Email: biofab@list.ru
E. Kuraeva
Email: biofab@list.ru
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