摘要
将全程质量控制的思想和理念应用于大豆分离蛋白加工的全过程中,对整个工艺环节进行危害分析,确定影响产品安全和质量特性的关键控制点及其限值,为生产企业提高大豆分离蛋白产品的质量与安全提供科学方法和依据。
The concept of total quality control was applied to the whole processing of soy protein isolation. By analysing hazardsof the course and finding the key points affecting the quality and safety of products and establishing the critical limits, the scientificmethod and basis were provided quality and safety of the products for the soybean protein isolation industry .
出处
《食品科学》
EI
CAS
CSCD
北大核心
2004年第6期194-197,共4页
Food Science
