TY JOUR TI APPLICATION OF THE HACCP PRINCIPLES BY DESIGNING THE TECHNOLOGY OF FUNCTIONAL SOUR-MILK PRODUCT WITH THE ADDITION OF GALACTOOLIGOSACCHARIDES PRODUCTION AND WHEY PROTEIN CONCENTRATE KW Quality KW safety KW HACCP quality management system KW hazard factor KW risk analysis KW critical control point JO Food Processing: Techniques and Technology AU Zaharova, L.M. AU Sherbinina, Y.S. PY 2013 IS 30 PB Kemerovo State University