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
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.
|Keyword:||Soybean, full fat soy flour, hazard, HACCP, critical limits, critical controls|
|Deposited By:||Yusfauhannum Mohd Yunus|
|Deposited On:||25 Nov 2008 19:35|
|Last Modified:||27 May 2013 06:50|
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