Plain set and stirred yogurt with different additives: implementation of food safety system as quality checkpoints

Hazard Analysis Critical Control Point (HACCP) is a risk management protocol developed to ensure food safety through a precautionary approach that is believed to offer assurances in producing safe food for customers. Yogurt is made in a number of phases, commencing with the collection of raw milk an...

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Detalles Bibliográficos
Autores principales: Allam, Aya, Shafik, Noha, Zayed, Ahmed, Khalifa, Ibrahim, Bakry, Ibrahim A., Farag, Mohamed A.
Formato: Online Artículo Texto
Lenguaje:English
Publicado: PeerJ Inc. 2023
Materias:
Biotechnology
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9885861/
https://www.ncbi.nlm.nih.gov/pubmed/36726723
http://dx.doi.org/10.7717/peerj.14648

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9885861/
https://www.ncbi.nlm.nih.gov/pubmed/36726723
http://dx.doi.org/10.7717/peerj.14648

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