Development of ways to reduce technological risks in the production of semi-smoked sausage products

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dc.contributor.authorSailau, A.
dc.date.accessioned2021-04-29T13:29:05Z
dc.date.available2021-04-29T13:29:05Z
dc.date.issued2021
dc.descriptionSailau A. Development of ways to reduce technological risks in the production of semi-smoked sausage products / A. Sailau ; advisor : M. Serikkyzy // Black Sea Science 2021 : proc. of the Intern. Competition of Student Scientific Works / Odessa National Academy of Food Technologies ; eds. B. Yegorov, M. Mardar [et al.]. – Odessa: ONAFT, 2021. – P. 93–102 : tabl., fig. – Ref.: 13 tit.ru_RU
dc.description.abstractThis article presents a procedure for identifying technological risks of food products using quality tools, including: data collection, identification of the causes and consequences of technological risks, construction of a structuralparametric model for analyzing and predicting technological risk. Possible defects in the production of semi-smoked sausages are systematized. The reasons that cause the risk of malfunctions in the production of semi-smoked sausages are identified. Significant technological risks in the production of semismoked sausages are analyzed and a methodology for assessing technological risks is developed. Developed an orderly chain of actions to identify, reduce, control technological hazards and prevent them in the production of semi-smoked sausages.ru_RU
dc.identifier.urihttps://card-file.ontu.edu.ua/handle/123456789/17533
dc.language.isoen_USru_RU
dc.subjectrisksru_RU
dc.subjectstagesru_RU
dc.subjectsausageru_RU
dc.subjectmanagementru_RU
dc.subjectfactorru_RU
dc.subjecttoleranceru_RU
dc.subjectdefectsru_RU
dc.titleDevelopment of ways to reduce technological risks in the production of semi-smoked sausage productsru_RU
dc.typeArticleru_RU
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