摘要
主要探讨了HACCP体系在泡菜生产中的应用,对泡菜生产过程中各个环节可能造成的危害进行分析,进而确定关键控制点、监测方法和纠偏措施,从而为HACCP体系在泡菜生产中的应用提供理论依据。
This dissertation mainly discusses the application of HACCP system in the production of pickle, and ana- lyzes the possible hazards during pickle processing. The critical control point, monitoring methods and corrective measures were determined, in order to provide reference to the application of HACCP system in pickle processing.
出处
《食品研究与开发》
CAS
北大核心
2008年第9期147-150,共4页
Food Research and Development
