English (United Kingdom)

https://curated-unify.zendy.io/wp-json/zendy-region/v1/featured_content/oa?rat=en

https://curated-unify.zendy.io/wp-json/zendy-region/v1/highlighted_journal/

Global: Zendy Plus annual

Presents the access of premium content as premium feature

Premium Content

Presents the keyphrase highlighting as premium feature

Keyphrase Highlighting

Presents the summarisation as premium feature

Summarisation

Insights

Presents the pdf analysis as premium feature

PDF Analysis

Presents the zaia usage as premium feature

ZAIA

Global: Zendy Plus monthly

Global: Zendy Tools annual

Global: Zendy Tools monthly

Global: Zendy Free Plan

In order to obtain safe and high quality dairy products, fermented dairy processors implement and maintain procedures based on HACCP principles, which are based on a systemic approach to risks and corrective measures to eliminate any potential risk associated with food safety. The aim of this study was to use tools to analyze hazard, risk assessment and determine critical control points during the production process of buttermilk with mushrooms as an innovative product. The safety control system for fermented dairy products based on HACCP concepts, involves a systemic approach to risks and corrective measures to eliminate any potential risk associated with food safety.

QUALITY MANAGEMENT SYSTEM TO IMPROVE THE QUALITY AND EFFICIENCY OF THE PRODUCTION OF BUTTERMILK WITH MUSHROOMS