| HACCP在牛肉香味粉加工中应用研究 |
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| 引用本文： | 黄蔚东,张书敏. HACCP在牛肉香味粉加工中应用研究[J]. 食品工业, 2006, 0(4) |
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| 作者姓名： | 黄蔚东 张书敏 |
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| 作者单位： | 南方医科大学 广州510700(黄蔚东)，广州江大和风香精香料有限公司 广州510660(张书敏) |
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| 摘 要： | 对食品配料企业的牛肉香味粉加工工艺进行了研究,确定了牛肉香味粉的关键控制点,改进了产品的加工工艺,提高了产品的质量。
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| 关 键 词： | 牛肉香味粉 加工工艺 关键控制点 |
Study on Application of HACCP in Beef Flavor Powder Processing |
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| Huang Wei-dong ,Zhang Shu-min .Southern Medical University. Study on Application of HACCP in Beef Flavor Powder Processing[J]. The Food Industry, 2006, 0(4) |
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| Authors: | Huang Wei-dong Zhang Shu-min .Southern Medical University |
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| Affiliation: | Huang Wei-dong1 ,Zhang Shu-min2 1.Southern Medical University |
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| Abstract: | This paper introduced the technique and critical control points during the processing of beef flavor powder.This is benefit for improving quality of beef flavor powder products. |
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| Keywords: | beef flavor powder processing technique critical control points |
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