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SLUSARENKO S.
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
