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• https://doi.org/10.55956/ZCCL4005

  APPLICATION OF HACCP PRINCIPLES TO ENSURE QUALITY AND SAFETY IN THE PRODUCTION OF SPICE AND FLAVOUR COMPOSITIONS BASED ON BIOLOGICALLY ACTIVE SUBSTANCES OF PLANT RAW MATERIALS

  • A.N. Serikbayeva
  • A. Muratkhankyzy
  • M.B. Aliyeva
  • S.E. Ibraimova
  • D. Abdikhanova
  • G.Sh. Dzhumabekova

  147-154

  2024-12-30

  Abstract views: 144 / PDF downloads: 35