Year: 2024
Type: article
Abstract: When conducting a sanitary and hygienic examination, the organoleptic properties of the product are determined, its compliance with hygienic indicators and requirements, changes and causes of chemical composition, bacterial damage and the role in the transmission of sources of infection, and the presence of food poisoning, as well as storage conditions are studied.
Author: Karshieva, D.R
Language: English
Topic: Food Safety and Hygiene
Subfield: Food Science
Domain: Life Sciences
Open Access status: green
OpenAlex ID: W7011463441
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