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Hazard Analysis Critical Control Points (Haccp) in the Production of Soy-kununzaki: A Traditional Cereal-Based Fermented Beverage of Nigeria

by Danbaba Nahemiah, Oyeleke Solomon Bankole, MajiAlhassan Tswako, Kolo Isa Nma-Usman, Hauwawu Hassan and Kolo Isa Fati

American Journal of Food Science and Technology. 2014, 2(6), 196-202. DOI: 10.12691/ajfst-2-6-5
Pub. Date: December 01, 2014Views: 31418 Downloads: 21167Like: 39

beverage soy-kununzaki hazards food safety critical control points

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