STUDY OF THE INFLUENCE OF MICROBIOLOGICAL, CHEMICAL AND PHYSICAL HAZARDOUS FACTORS IN THE TECHNOLOGICAL PROCESS OF DAIRY PRODUCTS PRODUCTION
DOI:
https://doi.org/10.30890/2567-5273.2023-26-01-068Keywords:
dairy raw materials, pasteurization, identification, dangerous factors, technological processAbstract
When analyzing dangerous factors, the raw materials from which this product is made, ingredients, auxiliary materials that are part of this product, step-by-step production of the food chain, product storage, and transportation should also be considered.Metrics
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