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KACHAN A.

Setting the critical control points according to the HACCP system for the production of butter by whipping cream

Authors: 
VOVKOHON A., NADTOCHIY V., ROL N., MERZLOVA H., SLUSARENKO A., SLUSARENKO S., CHERNYUK S., KACHAN A., NEDASHKIVSKY V.
DOI: 
https://doi.org/10.33245/2310-9289-2020-158-2-128-138

The influence of different types of milking units on milk quality and safety

Authors: 
VOVKOHON A., NADTOCHIY V., KALININA G., HREBELNYK O., Fedoruk N., ZAGORUY L., Halai O., KACHAN A.