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HACCP and FMEA for Risk Prioritization in Food Manufacturing: A Statistical Evaluation of Sour Cream Production
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Roʻziokhunova Khilolakhon Jaloldin kizi, Kasimov Ilyazbek Davronbekovich, Khakimov Dilmurod Valijon ugli
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pp.
23-35
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DOI:
10.5923/j.ajor.20261601.03 38 Views 23 Downloads
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This work and the related PDF file are licensed under a Creative Commons Attribution 4.0 International License.
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