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.