| Autor: |
Mirela Popa, Viorica, Breica Borozan, Aurica, Deaconu, Larisa Livia, Gabriela Dumbravă, Delia, Gabriela Hădărugă, Nicoleta, Dana Mișcă, Corina, Moldovan, Camelia, Nicoleta Raba, Diana, Petru Rădoi, Bogdan |
| Zdroj: |
Journal of Agroalimentary Processes & Technologies; 2023, Vol. 29 Issue 2, p133-137, 5p, 4 Charts |
| Abstrakt: |
The purpose of this paper was to identify the potential dangers that may appear at each stage of the technological process of obtaining appetizer biscuits with vegetables. This fact required the development of a HACCP plan through quality control implementation analyzes and the determination of critical control points (CCP) in the process of obtaining biscuits with vegetables. The research was carried out covering the entire technological process from the reception of raw materials to the storage of the finished product. [ABSTRACT FROM AUTHOR] |
| Databáze: |
Complementary Index |
| Externí odkaz: |
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