| 西藏自治区酥油、糌粑、青稞酒、风干牛肉质量安全调研 |
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| 引用本文： | 谭大明,吴雪莲,邱城,次顿,黄利英.西藏自治区酥油、糌粑、青稞酒、风干牛肉质量安全调研[J].现代农业科技,2011(2):368-369,371. |
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| 作者姓名： | 谭大明 吴雪莲 邱城 次顿 黄利英 |
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| 作者单位： | 西藏自冶区农牧科学院农业质量标准与检测研究所,西藏拉萨,850032 |
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| 摘 要： | 通过调研及对样品的检测分析,介绍西藏自治区糌粑、酥油、青稞酒、风干牛肉的传统工艺质量安全现状,分析了影响这4种农产品质量安全的途径与因素,并提出了西藏农产品质量安全应对措施,以为保障西藏自治区农产品质量安全提供参考。
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| 关 键 词： | 酥油 糌粑 青稞酒 风干牛肉 质量安全 西藏自治区 |
Investigation on the Quality Safety of Tibetan Butter,Tsampa,Qingke Liquor and Wind-Dried Yak Meat in Tibet Autonomous Region of China |
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| Authors: | TAN Da-ming WU Xue-lian QIU Cheng CI Dun HUANG Li-ying |
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| Institution: | TAN Da-ming WU Xue-lian QIU Cheng CI Dun HUANG Li-ying(Institute of Agricultural Quality Standards and Testing Research,Academy of Agriculture and Animal Husbandry Sciences in Tibet Autonomous Region of China,Lhasa Tibet 850032) |
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| Abstract: | Through the investigation and detection analysis of samples,the present situations of quality safety of tibetan butter(ghee),fried barley(tsampa),qingke liquor and wind-dried yak meat produced by traditional processing technology were introduced.The ways and factors that affected the quality safety of the four agricultural products were analyzed.The suggestions for the quality safety control of the agricultural products were put forward,in order to provide references for the quality safety control of agricu... |
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| Keywords: | tibetan butter(ghee) fried barley(Tsampa) qingke liquor wind-dried yak meat quality safety Tibet Autonomous Region of China |
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