%0 Journal Article
%T APPLICATION OF THE HACCP PRINCIPLES BY DESIGNING THE TECHNOLOGY OF FUNCTIONAL SOUR-MILK PRODUCT WITH THE ADDITION OF GALACTOOLIGOSACCHARIDES PRODUCTION AND WHEY PROTEIN CONCENTRATE
%A Zaharova, L.M.
%A Sherbinina, Y.S.
%K Quality, safety, HACCP quality management system, hazard factor, risk analysis, critical control point
%J Food Processing: Techniques and Technology
%D 2013
%N 30
%P 4
%I Kemerovo State University