摘要
将危害分析与关键点控制 (HACCP)应用于大豆冰淇淋生产中 ,进行危害分析 ,找出了影响质量的关键点 ,并提出了解决的方法途径 ,将危害控制在发生之前 ,保证了产品质量。
HACCP (Hazard Analysis and Critical Control Point) was applied to the preparation of soybean ice cream to find out the critical points affecting the quality. Corresponding solutions were put forward to control the hazard before happening and to guarantee the products’quality.
出处
《饮料工业》
2001年第1期5-7,共3页
Beverage Industry
