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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...
| Autores principales: | , , , , , |
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| Formato: | Online Artículo Texto |
| Lenguaje: | English |
| Publicado: |
PeerJ Inc.
2023
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| Materias: | |
| 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 |