Development of formulations for sponge cakes made from organic raw materials using the principles of a food products safety management system

Author:

Tkachenko AlinaORCID,Syrokhman IvanORCID,Lozova TetyanaORCID,Ofilenko NataliyaORCID,Goryachova ElenaORCID,Hmelnitska YevgeniaORCID,Shurduk InnaORCID

Publisher

Private Company Technology Center

Subject

Applied Mathematics,Electrical and Electronic Engineering,Management of Technology and Innovation,Industrial and Manufacturing Engineering,Computer Science Applications,Mechanical Engineering,Energy Engineering and Power Technology,Control and Systems Engineering

Reference32 articles.

1. Measuring the effectiveness of the HACCP Food Safety Management System;Kafetzopoulos;Food Control,2013

2. HACCP-based food safety management systems: great in theory but can we really make them work in practice;Perspect Public Health

3. Bakery yeast Saccharomyces cerevisiae manufacturing based on Good Manufac-turing Practice and Food Safety Principles;Voica;Annals. Food Sciens and Technology,2009

4. Kontseptualni zasady harantiy bezpechnosti kharchovykh produktiv;Belinska;Tovary i rynky,2011

5. Food safety management: systemic approach;Shyrobokova;Standartyzatsiya. Sertyfikatsiya. Yakist,2010

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