HIGHLIGHTS
- who: from the DepartmentFriendship University of Russia have published the research: u0412u0415u0422u0415u0420u0418u041du0410u0420u041du041e1u0421u0410u041du0418u0422u0410u0420u041du0410u042f, in the Journal: (JOURNAL)
- what: The Article is an analysis of the risks associated with a reduction in the safety and quality of meat resulting in the slaughter and processing of livestock which allows you to set certain limits of the operations of deviations from the norm and take timely corrective actions aimed at neutralizing the action of unfavorable factors.
SUMMARY
Keyword meat, raw meat, HACCP, quality of raw meat, milestones, ISO, microbiological contamination, risk analysis. @@
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