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