食品科学 ›› 2002, Vol. 23 ›› Issue (8): 320-324.
• 专题论述 • 上一篇 下一篇
沈志远
出版日期:
发布日期:
SHEN Zhi-Yuan
Online:
Published:
摘要： 探讨危害分析与关键控制点(HACCP)体系在酿造食醋生产中的应用。以镇江香醋为例,对生产过程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、关键限值、监控程序、纠偏措施、验证程序和记录保持程序,将生产过程的危害因素降低到最低限度,从而提高产品质量。
关键词: 酿造食醋, HACCP建立
Abstract: This paper has reported the application of HACCP system in fermented vinegar product. For example ,all hazardfactors of Zhenjiang vinegar were analysed which would possibly affect the product quality in processing and the criticalcontrol points were set up. The critical limits, supervise procedure, correct measures, verification procedure and recordswere also established in order to meet the advanced vinegar quality.
Key words: Fermented vinegar , HACCP Establish
沈志远. 酿造食醋HACCP体系的建立[J]. 食品科学, 2002, 23(8): 320-324.
SHEN Zhi-Yuan. [J]. FOOD SCIENCE, 2002, 23(8): 320-324.
0 / / 推荐
导出引用管理器 EndNote|Ris|BibTeX
链接本文: https://www.spkx.net.cn/CN/
https://www.spkx.net.cn/CN/Y2002/V23/I8/320
京公网安备 11010202009729号