name
Lugova Margarita Vitalevna
Scholastic degree
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Academic rank
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Honorary rank
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Organization, job position
• SPb GAU "Center for the preparation of sports teams of St. Petersburg"
специалист по спорту
Research interests
исследование и разработка замороженного десерта для диабетического питания с добавлением продуктов функциональной направленности
Web site url
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Current rating (overall rating of articles)
0
TOP5 co-authors
—Articles count: 1
Сформировать список работ, опубликованных в Научном журнале КубГАУ
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Description
To ensure the safety of food production of frozen dessert with the addition of sesame flour, the system of critical control points for risk analysis (HACCP) was applied to the manufacturing process. Biological, chemical and physical hazards that could exist at every stage of frozen dessert production have been identified. Critical control points have been identified that include pasteurization and milling. The introduction of the HACCP system in food production can effectively ensure the safety and quality of food products, expand the market and improve the level of management of producers
pdf 144.849kb
doc 144.849kb