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. 2020 Oct 15;11:582778. doi: 10.3389/fmicb.2020.582778

FIGURE 2.

FIGURE 2

Flow-chart of Feta cheese production with indicated Critical Control Points (CCP) of the microbiologicalM, chemicalC and physicalP hazards [modified from Mauropoulos and Arvanitoyannis (1999); Tamime et al. (2007) and El-Hofi et al. (2010)].