QUALITY MANAGEMENT SYSTEM TO IMPROVE THE QUALITY AND EFFICIENCY OF THE PRODUCTION OF BUTTERMILK WITH MUSHROOMS
In order to obtain safe and high quality dairy products, fermented dairy processors implement and maintain procedures based on HACCP principles, which are based on a systemic approach to risks and corrective measures to eliminate any potential risk associated with food safety. The aim of this study...
| Main Authors: | , |
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| Format: | Article |
| Language: | English |
| Published: |
Lucian Blaga University of Sibiu
2021-12-01
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| Series: | Management of Sustainable Development |
| Subjects: | |
| Online Access: | https://msdjournal.org/wp-content/uploads/vol13issue2-9.pdf |