Food safety determination by biological methods
| dc.contributor.author | Pylypenko, I. | en_US |
| dc.date.accessioned | 2018-12-24T11:59:47Z | |
| dc.date.available | 2018-12-24T11:59:47Z | |
| dc.date.issued | 2016 | |
| dc.description | Pylypenko, I. Food safety determination by biological methods / I. Pylypenko // Зб. тез доп. 76-ї наук. конф. викл. акад., Одеса, 18-22 квіт. 2016 р. / Одес. нац. акад. харч. технологій; під заг. ред. Б. В. Єгорова. – Одеса, 2016. – P. 65. | uk |
| dc.description.abstract | The biological danger, being of the first priority on the risk scale, are caused by the microorganisms in food products, i.e. by bacteria and/or products of their vital functions, toxigenic moulds, viruses, vermin (helminths and primitive live forms), and insects. | en_US |
| dc.identifier.uri | https://card-file.ontu.edu.ua/handle/123456789/6507 | en_US |
| dc.language.iso | en | en_US |
| dc.subject | food | en_US |
| dc.subject | food safety | en_US |
| dc.subject | biological safety | en_US |
| dc.subject | microorganisms | en_US |
| dc.subject | plant foods | en_US |
| dc.subject | food ingredients | en_US |
| dc.title | Food safety determination by biological methods | en_US |
| dc.type | Article | en_US |
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