Volume 18, Special Issue on Current Trends in Management and Information Technology, 2021

Packaging and Storage of Products: Opportunities and Technologies


E.O. Ermolaeva, Yu. I. Dymova, N.B. Trofimova, Yu. V. Ustinova and К. Yu. Kozyakova

Abstract

The theoretical and experimental substantiation of the use of packaging to preserve the consumer qualities of the product during its storage, as well as the application of the principles of HACCP in production, ensuring stability of safety and quality of products. The results can be used for further research aimed at proving and justifying an increase in the shelf life of bakery products.


Pages: 207-221

DOI: 10.14704/WEB/V18SI05/WEB18224

Keywords: Hazards, Bakery Products, Packaging.

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