| 鲜切菜危害分析及品质控制 |
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| 引用本文： | 高翔,蒋荣荣. 鲜切菜危害分析及品质控制[J]. 粮食与食品工业, 2004, 11(1): 29-34 |
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| 作者姓名： | 高翔 蒋荣荣 |
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| 作者单位： | 江苏食品职业技术学院,淮安,223001;江苏食品职业技术学院,淮安,223001 |
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| 基金项目： | 国家十五科技攻关重大专项 (2 0 0 1BA5 0 1A10 )资助 |
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| 摘 要： | 分析了鲜切菜危害因素，提出了控制其品质的管理措施。
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| 关 键 词： | 鲜切菜 危害分析 品质控制 |
| 修稿时间： | 2003-09-01 |
Analysis of the hazard of fresh-cut vegetable and its quality-control |
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| Gao Xiang,Jiang RongrongJiangsu Food Science College. Analysis of the hazard of fresh-cut vegetable and its quality-control[J]. Cereal and Food Industry, 2004, 11(1): 29-34 |
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| Authors: | Gao Xiang Jiang RongrongJiangsu Food Science College |
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| Affiliation: | Huaian 223001 |
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| Abstract: | The hazard of fresh-cut vegetables is analyzed,and the measures is provided for controlling and reducing the loss and keeping the quality. |
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| Keywords: | fresh-cut vegetable hazard analysis quality-control |
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