Investigation of safety criteria in cheese production
Автор: Atabayeva Z.B.
Журнал: Экономика и социум @ekonomika-socium
Рубрика: Основной раздел
Статья в выпуске: 5-1 (96), 2022 года.
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At present, the development of the Republic to new heights, the introduction of new technologies, equipment, import of various food products, raw materials used in them, the study of existing risks in the composition of semi-finished products, methods of their detection is one of the current issues.
Milk and dairy products, quality indicators, food safety criteria, cheese composition, chemical and biological properties of milk
Короткий адрес: https://sciup.org/140291913
IDR: 140291913
Список литературы Investigation of safety criteria in cheese production
- Soft and salted cheeses without baking. Specifications. Bazarova V.I., Borovikova L.A.
- Food research. Economics.
- Brozovskiy D.I., Borisenko N.M. Fundamentals of branding. - M.: Economics, 2008.
- Brusilovskiy L.P. et al. Management of microorganisms, primary cultures and fermented dairy products. - M.: Light and food industry, 2002.
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