| HACCP管理系统与现代食品加工 |
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| 引用本文： | 张凤宽,于雷,尹晓莉,李振生. HACCP管理系统与现代食品加工[J]. 肉类研究, 2002, 0(1): 39-42 |
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| 作者姓名： | 张凤宽 于雷 尹晓莉 李振生 |
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| 作者单位： | 1. 吉林农业大学食品工程学院,长春,130118
2. 青岛九联集团,青岛,266611 |
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| 摘 要： | 本文系统全面地阐述了HACCP的由来、原则、特点实施步骤和要求,及与其他管理体系的关系,同时对其在食品加工中的应用实例进行了因素分析和归纳。
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| 关 键 词： | HACCP 食品加工 |
HACCP System and Modern Food Processing |
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| Zhang Fengkuan Yu Lei Yin Xiaoli. HACCP System and Modern Food Processing[J]. Meat Research, 2002, 0(1): 39-42 |
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| Authors: | Zhang Fengkuan Yu Lei Yin Xiaoli |
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| Affiliation: | Zhang Fengkuan Yu Lei Yin Xiaoli |
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| Abstract: | In this article,the orign,principles,characteristics,implementation methods and requirements,together with its relations on other managing systems were detailed.Meanwhile,analysis and conclusion were carried out based on the examples. |
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| Keywords: | HACCP food processing |
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