СИСТЕМЫ УПРАВЛЕНИЯ КАЧЕСТВОМ В МОЛОЧНОЙ ПРОМЫШЛЕННОСТИ
In article examines the identification of critical control points in the dairy sector, identifying potential hazards in raw and pasteurized milk. In the process of work, the theoretical basis for introduction of the HACCP system for the production of sour-milk products has been prepared, the problem...
| Format: | Article |
|---|---|
| Language: | English |
| Published: |
Almaty Technological University
2021-01-01
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| Series: | Алматы технологиялық университетінің хабаршысы |
| Subjects: | |
| Online Access: | https://www.vestnik-atu.kz/jour/article/view/31 |