Microbial hazards reduction during creamy cream cheese production
The purpose of the work was to identify the hazards relevant to the production of safe food and to assess the effects of a possible infection. The paper presents the microbiological hazards that can occur throughout the production of creamy cream cheese and indicates the means to their minimization...
שמור ב:
| Principais autores: | , , , , |
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| פורמט: | Artigo |
| שפה: | Inglês |
| יצא לאור: |
Sciendo
2015-03-01
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| סדרה: | Production Engineering Archives |
| נושאים: | |
| גישה מקוונת: | http://www.qpij.pl/en/attachment/id/351 |
| תגים: |
אין תגיות, היה/י הראשונ/ה לתייג את הרשומה!
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