Quality and safety ensuring in the development of flavored spices based on greated cereals using the HACCP principles
The object of research is the production of a new flavor seasoning of increased nutritional value based on sprouted green buckwheat using the HACCP (Hazard Analysis and Critical Control Points) principles. Research is aimed at drawing up a HACCP plan in order to control the safety of flavoring condi...
| Main Authors: | , , , |
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| Format: | Article |
| Language: | English |
| Published: |
PC Technology Center
2020-12-01
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| Series: | Technology Audit and Production Reserves |
| Subjects: | |
| Online Access: | http://journals.uran.ua/tarp/article/view/220051 |