摘要
依据HACCP体系的基本原则,对酸牛乳加工过程进行危害分析(HA),确定关键控制点(CCP)并制定相应控制限值和监控措施,以提高酸牛乳生产管理水平和产品的安全性。
Based on the basic principle of HACCP, the hazard analysis （HA） in the processing of yogurt was performed. The critical control points （CCPs） were determined and the program of corresponding control values and monitor system was formulated in order to promote the management of production quality and ensure the safety of the products.
出处
《食品与药品》
CAS
2007年第10A期33-35,共3页
Food and Drug
