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Microbiological Evaluation for HACCP System Application of Green Vegetable Juice Containing Lactic Acid Bacteria

  • Kwon S
Journal of the Korea Academia-Industrial cooperation Society (2011) 12(11) 4924-4931
DOI: 10.5762/kais.2011.12.11.4924
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Abstract

This research performed to evaluate a production processes reporting by the HACCP system of green vegetable juice products, containing lactic acid bacteria, stage of processing raw materials agricultural products and production facilities of general bacteria …

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Kwon, S.-C. (2011). Microbiological Evaluation for HACCP System Application of Green Vegetable Juice Containing Lactic Acid Bacteria. Journal of the Korea Academia-Industrial Cooperation Society, 12(11), 4924–4931. https://doi.org/10.5762/kais.2011.12.11.4924

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