FOOD SCIENCE ›› 2004, Vol. 25 ›› Issue (6): 194-197.
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ZHAO Rong, WANG Qiang, LIN Yang
Online:
Published:
Abstract: 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 .
Key words: soy protein isolation, total quality control, critical control point, critical limit
ZHAO Rong, WANG Qiang, LIN Yang. The Total Quality Control of Soybean Protein Isolation[J]. FOOD SCIENCE, 2004, 25(6): 194-197.
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