| HACCP理论在冷饮制品生产中的应用 |
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| 引用本文： | 王永霞,田金强,杨凤云. HACCP理论在冷饮制品生产中的应用[J]. 食品与机械, 1999, 0(2): 20-21 |
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| 作者姓名： | 王永霞 田金强 杨凤云 |
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| 作者单位： | 邯郸农业高等专科学校,057151,河北,永年 |
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| 摘 要： | 应用ＨＣＡＡＰ理论，通过测定冷饮制品生产车间各关键环节的微生物情况，进行各因素危害分析，选定关键控制点，并提出最大降度降低微生物污染的预防措施。
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| 关 键 词： | HPCCP 微生物污染 冷饮 安全 质量管理 |
| 修稿时间： | 1999-01-11 |
Application of HACCP Theory in Cold Drink Production |
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| Wang Yongxia,Tian Jingqiang,Yang Fengyun. Application of HACCP Theory in Cold Drink Production[J]. Food and Machinery, 1999, 0(2): 20-21 |
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| Authors: | Wang Yongxia Tian Jingqiang Yang Fengyun |
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| Affiliation: | Wang Yongxia; Tian Jingqiang; Yang Fengyun |
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| Abstract: | The application of HACCP theory in cold drink production was studied. The microbe pollution situation for the critical link during processing were measured, the hazed analysis of factor was discussed, the critical control point was fixed and precautionary measures which the microbe pollution reduced was provided. |
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| Keywords: | HACCP The critical control point Microbe pollution |
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