Based on the analysis of hazards and critical control points, studies were carried out to identify risk factors in raw materials, wine and its production technology, risk analysis, the creation of critical control points to manage unacceptable risks in order to ensure the quality and safety of products in wineries. Based on the results obtained, a monitoring system was developed to prevent the production of non-standard products.
| Mualliflar | Ismoilov, Bobir Kh., Khamrokulov, Gofurjon Kh. |
|---|---|
| Jurnal | Товарлар кимёси ва халқ табобати |
| Nashr sanasi | 2023-03-27 |
| Jild | 1 |
| Son | 6 |
| Betlar | 18-110 |
| Til | O‘zbek |
| DOI | 10.55475/jcgtm/vol1.iss6.2022.126 |
DOI: 10.55475/jcgtm/vol1.iss6.2022.126 · Maqolaning asl sahifasi
Анализ опасностей и критические контрольные точки (HACCP), опасность, неисправность, оценка рисков, критические контрольные точки (ККТ), Hazard analysis and critical control points (HACCP), hazard, fault, risk assessment, critical control points (CCP), xavf-xatarlar va kritik nazorat nuqtalari tahlili (HACCP), xavfli omil, vino, xavfni baholash, kritik nazorat nuqta (KNN)
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