Features of the Introduction of Procedures Based on the Principles of HACCP for Fortified Flour Confectionery

I. Yu. Reznichenko; A. M. Chistyakov

Storage and Processing of Farm Products

ISSN 2072-9669 (Print)
ISSN 2658-767X (Online)

User

eng | рус

Storage and Processing of Farm Products

Advanced search

Archives

Download this PDF file

Fullscreen

For citations:

Reznichenko I.Yu., Chistyakov A.M. Features of the Introduction of Procedures Based on the Principles of HACCP for Fortified Flour Confectionery. Storage and Processing of Farm Products. 2020;(1):99-109. (In Russ.) https://doi.org/10.36107/spfp.2020.207

This work is licensed under a Creative Commons Attribution 4.0 License.

ISSN 2072-9669 (Print)
ISSN 2658-767X (Online)

Username
Password
	Remember me
Not a user? Register with this site Forgot your password?

User

Storage and Processing of Farm Products

For citations:

Cookies policy