摘要
探讨了HACCP在腌渍蔬菜生产中的应用,对软罐头腌渍蔬菜生产过程的各个环节可能造成的潜在危害进行物理、化学和生物分析,确定关键控制点、临界范围、监测方法、校正措施,从而提高产品质量。
This paper has reported the application of HACCP system in pickle potherb mustard product. Hazard factors which would possibly affect the product quality in processing analysed, the critical control points 、 critical limits 、 supervise system and correct measures in order to meet advanced pickle potherb mustard quality established.
出处
《食品工业》
北大核心
2003年第3期45-47,共3页
The Food Industry
