Evaluation of microbial hazards during creamy cream cheese processing
The purpose of the work was to identify the potential microbial hazards that may occur during the manufacturing process of creamy cream cheese, and to present the means of their elimination or minimization. The analysis demonstrated that among the most crucial stages that should be particularly moni...
| Main Authors: | , , , |
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| Format: | Article |
| Language: | English |
| Published: |
Printing House The Managers of Quality and Production Association
2015-04-01
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| Series: | Production Engineering Archives |
| Subjects: | |
| Online Access: | http://www.qpij.pl/en/attachment/id/361 |