| Autor: |
MĂDĂLINA, MOGA VALENTINA, MIHAELA, TIȚA |
| Předmět: |
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| Zdroj: |
Journal of EcoAgriTourism; 2022, Vol. 18 Issue 1, p21-29, 9p |
| Abstrakt: |
This study presents aspects of the implementation of the HACCP system in order to identify potential hazards and assess hazard analysis and establish measures to prevent and control them, as well as to determine critical control points and establish critical control limits to ensure food safety in the manufacture of tapioca yogurt. [ABSTRACT FROM AUTHOR] |
| Databáze: |
Complementary Index |
| Externí odkaz: |
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