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: | Aya Allam, Noha Shafik, Ahmed Zayed, Ibrahim Khalifa, Ibrahim A. Bakry, Mohamed A. Farag |
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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 |
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