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Development of HACCP Procedure for the Production of Full Fat Soy Flour.

Gandhi, A. P. (2008) Development of HACCP Procedure for the Production of Full Fat Soy Flour. International Food Research Journal, 15 (2). pp. 141-154. ISSN 1985-4668

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Abstract

The Hazard Analysis Critical Control Point (HACCP) procedure aims at ensuring the safety of food products. Such a procedure has been developed for the production of full fat soy flour. The hazards, critical control limits, observation practices and corrective actions have been summarized in comprehensive tables. Furthermore, the production process was meticulously analyzed for drafting the HACCP protocol for the production process.

Item Type:Article
Keyword:Soybean, full fat soy flour, hazard, HACCP, critical limits, critical controls
ID Code:750
Deposited By: Yusfauhannum Mohd Yunus
Deposited On:26 Nov 2008 03:35
Last Modified:27 May 2013 14:50

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