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

Naslov

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

Identifikator

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

Tip

Pronađite slične unoseAcademic Article
Pronađite slične unosetext

Datum

Pronađite slične unose2017

Bibliografski citat

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

Referenca

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

Početna stranica

16

Krajnja stranica

22

Je dio

QUALITY OF LIFE
1986-602X

Lista autora

Pronađite slične unoseBrane Novaković
Pronađite slične unoseDanica Savanović

Veza

Pronađite slične unoseTehnološki fakultet

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