%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