| HACCP质量控制体系在小袋装低盐化盐渍菜加工中的应用 |
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| 引用本文： | 何强. HACCP质量控制体系在小袋装低盐化盐渍菜加工中的应用[J]. 四川食品与发酵, 2004, 40(1): 30-33 |
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| 作者姓名： | 何强 |
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| 作者单位： | 眉山职业技术学院生命科学系,四川,眉山,620020 |
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| 摘 要： | 本文对小袋装的低盐化盐渍菜在加工中可能产生的危害进行分析(HA),找出控制的关键点(CCP),并确定各CCP的控制标准、监控程序和纠偏措施。
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| 关 键 词： | HACCP 小袋装 低盐化盐渍菜 应用 |
| 文章编号： | 1671-6892(2004)01-0030-04 |
| 修稿时间： | 2004-02-03 |
Application of HACCP quality control system on the process of lightly salinized and small package vegetable |
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| HE Qiang. Application of HACCP quality control system on the process of lightly salinized and small package vegetable[J]. Sichuan Food and Fermentation, 2004, 40(1): 30-33 |
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| Authors: | HE Qiang |
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| Abstract: | Analyzing potential hazards associated with processing of lightly salinized vegetable with small package, and identifying critical control points, We established the control standards, monitor procedures and correction measures for each critical controlpoints. |
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| Keywords: | HACCP small package lightly salinized vegetable application |
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