Open AccessTechnology of manufacture of special purpose biscuits with compliance with HACCP concepts
Author(s) -
Oksana Dzyundzya,
A.I. Fokin
Publication year - 2021
Language(s) - English
DOI - 10.32851/tnv-tech.2021.2.4
Subject(s) - quality (philosophy) , production (economics) , critical control point , recipe , risk analysis (engineering) , process (computing) , population , food safety , business , computer science , food science , medicine , philosophy , chemistry , environmental health , epistemology , economics , macroeconomics , operating system