摘要
采用HACCP原理,对罐藏山野菜生产过程中影响其产品质量的各种因素进行分析,确定了保证其产品质量的关键控制点,提出了解决途径,将生产和加工过程中危害因素降到最低限度,提高产品质量。
Using the principle of HACCP,The effect of canned wild vegetables were described in this paper, fixing the critical control point, coming up with the solution, and minimiza the hazard factors in the produce process and improve the quality of the product.
出处
《特产研究》
2006年第2期60-63,共4页
Special Wild Economic Animal and Plant Research
关键词
HACCP
罐藏山野菜
产品质量
hazerd analysis critical control point
canned wild vegetables
