| 巴氏杀菌调理食品及其品质控制关键技术 |
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| 引用本文： | 张瑞宇. 巴氏杀菌调理食品及其品质控制关键技术[J]. 食品与机械, 2002, 0(5): 9-11 |
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| 作者姓名： | 张瑞宇 |
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| 作者单位： | 重庆工商大学包装与食品工程系，400033 |
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| 摘 要： | 归纳性地介绍了在食品工业发展进程中出现的四种调理食品的显著特点，对其卫生安全性的重要保证措施－灭菌作了一定的理论分析，并阐明了新型巴氏灭菌调理食品的品质控制关键技术。
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| 关 键 词： | 调理食品 巴氏灭菌 卫生安全性 品质控制 |
Pasteurization prepared food and its quality control technology |
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| Zhang Ruiyu. Pasteurization prepared food and its quality control technology[J]. Food and Machinery, 2002, 0(5): 9-11 |
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| Authors: | Zhang Ruiyu |
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| Affiliation: | Zhang Ruiyu |
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| Abstract: | The marked characteristics of four kinds of prepared food in the developing progress of food industry are introduced.The sterilization which is the important guarantee measure for the wholesomeness of the prepared food has been analyzed theoretically and the quality control technology of the newly prepared food treated by pasteurization is expounded. |
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| Keywords: | Prepared food Pasteurization Wholesomeness Quality control |
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