| 浓缩苹果汁生产中HACCP的建立和运用 |
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| 引用本文： | 阎晓莉,马维君,左容.浓缩苹果汁生产中HACCP的建立和运用[J].西北农林科技大学学报(社会科学版),2003,31(Z1):85-88. |
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| 作者姓名： | 阎晓莉 马维君 左容 |
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| 作者单位： | 1. 西北农林科技大学,机械电子工程学院,陕西,杨陵,712100
2. 通达果汁礼泉有限公司,陕西,礼泉,713200 |
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| 摘 要： | 对浓缩苹果汁生产过程中影响产品安全性的因素进行了危害分析,研究确立了5个关键控制点以及关键限值,并采取了相应的纠偏措施,以将危害因素降低到最低限度,提高产品的质量。
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| 关 键 词： | HACCP 浓缩苹果汁 质量控制 |
| 文章编号： | 1671-9387(2003)S0-0085-04 |
| 修稿时间： | 2003年9月1日 |
Application of HACCP in concentrate apple juice production |
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| YAN Xiao-li,MA Wei-jun,ZUO Rong.Application of HACCP in concentrate apple juice production[J].Journal of Northwest Sci-Tech Univ of Agr and,2003,31(Z1):85-88. |
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| Authors: | YAN Xiao-li MA Wei-jun ZUO Rong |
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| Institution: | YAN Xiao-li~1,MA Wei-jun~2,ZUO Rong~2 |
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| Abstract: | All hazards affecting the food safety in the concentrate apple juice processing were studied, and 5 critical control point,limits and correct measures were established,So as to diminish the hazard factors to minimal limits,and to achieve food safety and improving product quality. |
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| Keywords: | HACCP concentrate apple juice processing quality control |
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