| HACCP在柿饼加工中的应用研究 |
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| 引用本文： | 钟华锋,黄国宏,杨春城,李雁.HACCP在柿饼加工中的应用研究[J].食品工程,2007(4):50-52. |
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| 作者姓名： | 钟华锋 黄国宏 杨春城 李雁 |
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| 作者单位： | 广西职业技术学院,南宁,530226 |
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| 摘 要： | 为了提高柿饼的质量和卫生安全,采用HACCP原理对柿饼生产过程中影响其产品质量的危害性因素进行分析,确定了保证其产品质量的关键控制点,并提出了各关键控制点的预防措施,以确保柿饼达到较高的卫生安全性。
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| 关 键 词： | 柿饼 应用 |
| 修稿时间： | 2007年9月17日 |
The application research of HACCP in the processing of dried persimmon |
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| Zhong Hua-feng,Huang Guo-hong,Yang Chun-cheng,Li Yan.The application research of HACCP in the processing of dried persimmon[J].Food Engineering,2007(4):50-52. |
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| Authors: | Zhong Hua-feng Huang Guo-hong Yang Chun-cheng Li Yan |
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| Abstract: | This article mainly discusses that in order To improve the quality and hygienic safety standard of dried persimmon,the principle of HACCP is uses to analysis the pernicious factors which affect the quality of dried persimmon production during the processing . The key control points to ensure the quality of products are also decided . The author puts forward the precautionary measures of each key control points,to ensure the dried persimmon to achieve high hygienic safety standard. |
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| Keywords: | HACCP |
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