THE APPLICATION OF HACCP CONCEPT IN CONTROLLING MICROBIOLOGICAL HAZARDS IN THE CHEESE PRODUCTION

Title

THE APPLICATION OF HACCP CONCEPT IN CONTROLLING MICROBIOLOGICAL HAZARDS IN THE CHEESE PRODUCTION

Identifier

/unibl/sci/idNaucniRad:18899
632.96.028:613.26
info:doi/10.7251/QOL1701016N

Type

See all items with this valueAcademic Article
See all items with this valuetext

Date

See all items with this value2017

Bibliographic Citation

B. Novaković, D. Savanović, THE APPLICATION OF HACCP CONCEPT IN CONTROLLING MICROBIOLOGICAL HAZARDS IN THE CHEESE PRODUCTION, QUALITY OF LIFE, Vol. 8, No. 1-2, pp. 16 - 22, 2017

References

http://doisrpska.nub.rs/index.php/qualitiyoflife/article/view/3523/3362

page start

16

page end

22

Is Part Of

See all items with this valueQUALITY OF LIFE
See all items with this value1986-602X

list of authors

See all items with this valueBrane Novaković
See all items with this valueDanica Savanović

Relation

See all items with this valueTehnološki fakultet

Position: 7959 (36 views)