| 浅谈豆瓣生产过程中的安全控制 |
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| 引用本文： | 靳学敏,车振明.浅谈豆瓣生产过程中的安全控制[J].中国食品工业,2010(1):62-63. |
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| 作者姓名： | 靳学敏 车振明 |
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| 作者单位： | 西华大学生物工程学院 |
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| 摘 要： | 豆瓣在原料贮存、菌种选育和保藏、制曲等加工过程中易产生黄曲霉毒素。各个国家和地区对不同食品中的黄曲霉毒素含量都有所规定。有效地控制豆瓣中黄曲霉毒素的含量,对提高豆瓣质量尤为重要。
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| 关 键 词： | 豆瓣 黄曲霉毒素 食品安全 |
Security Control in the Production Process of Broad-bean Sauce |
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| Jin Xuemin,Che Zhenming.Security Control in the Production Process of Broad-bean Sauce[J].Food and Beverage Industry,2010(1):62-63. |
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| Authors: | Jin Xuemin Che Zhenming |
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| Abstract: | Broad-bean sauce produce aflatoxins easily in the process of raw material's storage,strain selection and preservation. There are regulations on the content of aflatoxins in different foods in various countries and regions.It is particularly important to control the content of aflatoxins for improving the broad-bean sauce quality. |
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| Keywords: | Broad-bean sauce Aflatoxin Food safety |
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