Managing safety of the developed cakes made from organic raw materials with improved fatty­acid composition

Autor: Tkachenko, Alina, Syrokhman, Ivan, Basova, Yulia, Kobischan, Anna, Artemenko, Anna, Kovalchuk, Khrystyna, Kalashnyk, Olena, Katruk, Mariia, Zakharchyn, Roman, Havrylyshyn, Volodymyr

Publikováno v: Eastern-European Journal of Enterprise Technologies; Том 1, № 11 (103) (2020): Technology and Equipment of Food Production; 66-74
Восточно-Европейский журнал передовых технологий; Том 1, № 11 (103) (2020): Технологии и оборудование пищевых производств; 66-74
Східно-Європейський журнал передових технологій; Том 1, № 11 (103) (2020): Технології та обладнання харчових виробництв; 66-74

This paper reports two cake formulations, "Kosmyk" and "Lunik", created by using the principles of the HACCP system, which make it possible to control the safety of devised flour-based products prepared from organic raw materials. The "Kosmyk" cake f

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=scientific_p::0298f267d6027470d700e167d4c32204
http://journals.uran.ua/eejet/article/view/195176