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501 Bulgarian Journal of agricultural Science, 15 (No 6) 2009, 501-513 agricultural AcademyA MODEL HACCP plan FOR SMALL-SCALE MANUFACTURINGOF tarhana (A TRADITIONAL TURKISH FERMENTED FOOD)N. KARAGOZLU1, C. KARAGOZLU2 and B. ERGONUL31 Celal Bayar University, Engineering Faculty, Food Engineering Department, Muradiye Campus, Muradiye, Manisa, Turkey2 Ege University, Faculty of Agriculture, Dairy Technology Department, Bornova, Izmir, Turkey3 Celal Bayar University, Engineering Faculty, Food Engineering Department, Muradiye Campus, Muradiye, Manisa, TurkeyAbstractKARAGOZLU, N., C. KARAGOZLU and B. ERGONUL, 2009. A MODEL HACCP plan for small -scalemanufacturing of tarhana (a traditional Turkish fermented food). Bulg. J. Agric. Sci., 15: 501-513 Most of the tarhana consumed in Turkey is homemade and therefore sun-dried. However, there is a greatcommercial potential for the production of tarhana on an industrial scale using modern drying techniques.
501 Bulgarian Journal of Agricultural Science, 15 (No 6) 2009, 501-513 Agricultural Academy A MODEL HACCP PLAN FOR SMALL-SCALE MANUFACTURING OF TARHANA (A TRADITIONAL TURKISH FERMENTED FOOD)
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