Application of the principles of international standards to ensure quality and safety in the development of technology of bakery products of increased nutritional value
In order to manage quality and safety in the development of technology for new types of bakery products of increased nutritional value, the HACCP system was used. Marketing research has shown that consumers would like to see more nutritious breads with natural additives on store shelves. Juniper...
| Main Authors: | , , , |
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| Format: | Article |
| Language: | English |
| Published: |
Scientific Route OÜ
2021-07-01
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| Series: | EUREKA: Life Sciences |
| Subjects: | |
| Online Access: | http://journal.eu-jr.eu/life/article/view/1974 |