Hazard analysis and critical control point (HACCP) application to the production of a new low-fat meat patty by Assem Spanova, Almagul Nurgazezova, Maksim Rebezov, Gulnur Nurymkhan, Zhanna Assirzhanova, Galiya Kazhibayeva, Bakhytkul Assenova, Samat Kassymov, Ayaulum Mustafayeva, Zhibek Atambayeva

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