Plain set and stirred yogurt with different additives: implementation of food safety system as quality checkpoints
Hazard Analysis Critical Control Point (HACCP) is a risk management protocol developed to ensure food safety through a precautionary approach that is believed to offer assurances in producing safe food for customers. Yogurt is made in a number of phases, commencing with the collection of raw milk an...
| Main Authors: | , , , , , |
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| Format: | Article |
| Language: | English |
| Published: |
PeerJ Inc.
2023-01-01
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| Series: | PeerJ |
| Subjects: | |
| Online Access: | https://peerj.com/articles/14648.pdf |