{"created":"2024-05-20T05:15:15.096524+00:00","id":9496,"links":{},"metadata":{"_buckets":{"deposit":"c2033013-54a4-4879-b32a-3843bcec436d"},"_deposit":{"created_by":235,"id":"9496","owner":"235","owners":[235],"owners_ext":{"displayname":"","email":"thaungbiakpar@gmail.com","username":""},"pid":{"revision_id":0,"type":"depid","value":"9496"},"status":"published"},"_oai":{"id":"oai:meral.edu.mm:recid/00009496","sets":["1582963390870:1582967436313"]},"author_link":[],"item_1583103067471":{"attribute_name":"Title","attribute_value_mlt":[{"subitem_1551255647225":"A Model HACCP Plan for Small Scale Production of Baby Food","subitem_1551255648112":"en"}]},"item_1583103085720":{"attribute_name":"Description","attribute_value_mlt":[{"interim":"Abstract\nThe development and quality evaluation of brown rice and vegetables based baby food\nwill be intended as complementary infant food for children aged between the first 6 months and\none year of life. Local indigenous raw materials such as brown rice, red lentils, orange-fleshed\nsweet potatoes and spinach leaves were used in the formulation of baby food powder. The main\naim of this research is to design a Hazard Analysis and Critical Control Point (HACCP) plan for\nbaby food powder production. A hazard analysis system was adopted and critical control points\nin each processing step were determined. A sample generic HACCP plan was recommended.\nThree Critical Control Points (CCPs) in the processing; cold storage of raw materials; pressure\ncooking and packaging were identified. A HACCP plan was completed with perquisite\nprograms dealing with the identified hazards."}]},"item_1583103108160":{"attribute_name":"Keywords","attribute_value_mlt":[{"interim":"Indigenous raw materials"},{"interim":"HACCP"},{"interim":"Critical control points"}]},"item_1583103120197":{"attribute_name":"Files","attribute_type":"file","attribute_value_mlt":[{"accessrole":"open_access","date":[{"dateType":"Available","dateValue":"2024-05-20"}],"displaytype":"preview","filename":"Zo Khua Vak(11 to 22).pdf","filesize":[{"value":"475 KB"}],"format":"application/pdf","licensetype":"license_0","url":{"url":"https://meral.edu.mm/record/9496/files/Zo Khua Vak(11 to 22).pdf"},"version_id":"12182b3c-3427-4ba0-8f1c-546c1bbfe64e"}]},"item_1583103131163":{"attribute_name":"Journal articles","attribute_value_mlt":[{"subitem_issue":"2022","subitem_journal_title":"University of Yangon Research Journal 2022","subitem_pages":"11-22","subitem_volume":"Vol. 11, No.2"}]},"item_1583105942107":{"attribute_name":"Authors","attribute_value_mlt":[{"subitem_authors":[{"subitem_authors_fullname":"Zo Khua Vak"},{"subitem_authors_fullname":"Khin Swe Oo"}]}]},"item_1583108359239":{"attribute_name":"Upload type","attribute_value_mlt":[{"interim":"Publication"}]},"item_1583108428133":{"attribute_name":"Publication type","attribute_value_mlt":[{"interim":"Journal article"}]},"item_1583159729339":{"attribute_name":"Publication date","attribute_value":"2022-12-30"},"item_title":"A Model HACCP Plan for Small Scale Production of Baby Food","item_type_id":"21","owner":"235","path":["1582967436313"],"publish_date":"2024-05-20","publish_status":"0","recid":"9496","relation_version_is_last":true,"title":["A Model HACCP Plan for Small Scale Production of Baby Food"],"weko_creator_id":"235","weko_shared_id":-1},"updated":"2024-05-20T05:21:04.495631+00:00"}