食品科学 ›› 2003, Vol. 24 ›› Issue (8): 64-66.
• 工艺技术 • 上一篇 下一篇
肖春玲
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XIAO Chun-Ling
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摘要: 低糖圣女果脯经过挑选、烫漂、增硬、真空渗糖、浸泡、烘干,并以小包装形式出售。本文详细阐述了HACCP质量控制体系在圣女果脯生产中的实施方案。
关键词: HACCP, 圣女果脯, 应用
Abstract: Cherry-tomato with low-preserved sugar is sold by small package through selecting,scalding,hardening,sugar byvacuum-soaking,permeating and drying.The article described the implementation program of HACCP in cherry-tomato with low-preserved sugar.
Key words: HACCP, cherry-tomato with low-preserved, application
肖春玲. HACCP质量控制体系在圣女果脯生产中的应用[J]. 食品科学, 2003, 24(8): 64-66.
XIAO Chun-Ling. with Low-preserved Sugar[J]. FOOD SCIENCE, 2003, 24(8): 64-66.
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