摘要
贯彻HACCP应用准则,运用HACCP原理,对话梅生产进行HACCP应用研究,确立了盐腌、配料液腌渍、包装3个关键控制点及其关键限值、监控方法和纠正措施等,提高了话梅生产的安全性和质量水平。
The paper followed the application rules of HACCP, operated the basic principles and researched on the application of HACCP system in plum processing. Salting, curing with ingredient solution, handwork packaging were confirmed as critical control points and the critical limits, corrective actions,the monitor methods were also established, the safety and quality of the plum were improved.
出处
《食品科技》
CAS
北大核心
2006年第9期77-80,共4页
Food Science and Technology
作者简介
金越（1978-）,女,硕士研究生,研究方向为食品化学.
通讯作者
