FOOD SCIENCE ›› 2003, Vol. 24 ›› Issue (3): 146-150.
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WU Li-Li, YUAN Jin-Niu, HU Qiu-Hui
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Abstract: Based on the research on the application of HACCP in the production of student milk,this essay studied its hazard analysis,determined critical control points,and formulated a running pattern of H ACCP program of corresponding control va lues and monitor system,so as to promote the management of pro duction quality,and ensure the safety of the products.
Key words: student milk, hazard analysis, critical control points, HACCP program
WU Li-Li, YUAN Jin-Niu, HU Qiu-Hui. HACCP Study on Production of Student Milk[J]. FOOD SCIENCE, 2003, 24(3): 146-150.
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