A Risk and Hazard Analysis Model for the Production Process of a New Meat Product Blended With Germinated Green Buckwheat and Food Safety Awareness

This study was specifically designed for a small-scale meat processing enterprise “DARIYA” to set up a specific HACCP plan for the new product (patties) made from mixed horsemeat with vegetable components developed in the Department of Technology of Food Production and Biotechnology, Shakarim Univer...

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Detalles Bibliográficos
Autores principales: Atambayeva, Zhibek, Nurgazezova, Almagul, Rebezov, Maksim, Kazhibayeva, Galiya, Kassymov, Samat, Sviderskaya, Diana, Toleubekova, Sandugash, Assirzhanova, Zhanna, Ashakayeva, Rysqul, Apsalikova, Zukhra
Formato: Online Artículo Texto
Lenguaje:English
Publicado: Frontiers Media S.A. 2022
Materias:
Nutrition
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9258911/
https://www.ncbi.nlm.nih.gov/pubmed/35811973
http://dx.doi.org/10.3389/fnut.2022.902760

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9258911/
https://www.ncbi.nlm.nih.gov/pubmed/35811973
http://dx.doi.org/10.3389/fnut.2022.902760

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