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Publikováno v:
Алматы технологиялық университетінің хабаршысы, Vol 0, Iss 2, Pp 29-33 (2021)
This article analyzes the scientific and technical information, as well as experimental studies on the application of the principles of HACCP. By applying, the HACCP principles for chopped semi-finished products, the description of the investigated p
Externí odkaz:
https://doaj.org/article/ed81770ff708413ca46f0f5a34630e78