Application of Hazard Analysis and Critical Control Point (HACCP) and Recent Technologies for Microbial Inactivation in Mozzarella Production
The production of mozzarella cheese involves several steps that can lead to microbial contamination, which can pose a serious health risk to consumers. The use of Hazard Analysis and Critical Control Point (HACCP) has become a standard practice in the food industry to ensure the safety of mozzarella...
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| Autores principales: | , |
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| Formato: | Capítulo de libro |
| Lenguaje: | inglés |
| Publicado: |
IntechOpen
2023
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| Materias: | |
| Acceso en línea: | https://www.intechopen.com/chapters/88375 |
| Etiquetas: |
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