摘要
通过对酸乳加工工艺及酸乳生产危害分析,确定危害关键控制点,通过酸奶生产中常见的质量问题进行监控,以保证酸乳生产的质量.
In order to control the quality of the yoghurt processing, by the way of analyzing its harm of the yoghurt processing to determine the harm key reference point, and through quality control the familiar questions in the yoghurt production processing.
出处
《湖南环境生物职业技术学院学报》
CAS
2005年第1期73-77,95,共6页
JOurnal of Hunan Environment Biological Polytechnic
关键词
酸乳
加工工艺
危害
关键控制点
问题
质量控制
yoghurt
process
harm
key reference point
questions
quality controlling
