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| 食用菌工厂化生产技术改进方法与思路 | |
| 引用本文： | 冀宏,赵黎明. 食用菌工厂化生产技术改进方法与思路[J]. 中国食用菌, 2009, 28(6) |
| 作者姓名： | 冀宏 赵黎明 |
| 作者单位： | 1. 常熟理工学院生物与食品工程系,江苏,常熟,215500;天津大学管理学院,天津,300072 2. 天津大学管理学院,天津,300072 |
| 基金项目： | 江苏省教育厅科研成果产业化推进项目"食用菌清洁生产工艺及安全危害关键点控制的工业化示范研究"(项目 |
| 摘 要： | 通过对我国食用菌工厂化生产现状与面临问题的分析,指出生产技术改进的必要性,并从技术特点和技术内容两方面,提出建立食用菌工业化清洁生产工艺及安全危害关键点控制技术的方法与思路。 |
| 关 键 词： | 食用菌 工厂化生产 清洁工艺 危害 关键点控制 |
Technical Improvement Ways and Means of Mushroom Industrial Production |
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| JI Hong,ZHAO Li-ming. Technical Improvement Ways and Means of Mushroom Industrial Production[J]. Edible Fungi of China, 2009, 28(6) | |
| Authors: | JI Hong ZHAO Li-ming |
| Affiliation: | JI Hong1; 2; ZHAO Li-ming2(1.Changshu Institute of Technology; Changshu Jiangsu 215500; 2.Management College; Tianjin University; Tianjin 300072); |
| Abstract: | The necessities of technical improvements by present situation was demonstrated and the status and problem of mush-room industrial production in our country were analyzed.Considering the technical characteristics and technical content,the ways and means on establishing cleansing production technics and critical point control technique on security hazard of mush-room industrial production were put forward. |
| Keywords: | Mushroom Industrial production Cleansing technics Hazard Critical point control |
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