摘要
在调研和综合分析我国香辛料产品加工现状基础上,根据标准化原理和标准化体系研究方法,首次系统地对我国香辛料产品加工体系进行研究,用三维坐标形式全面展示加工体系的层次、产品门类和过程要素之间的关系,体系表中的262项香辛料加工过程控制标准,为香辛料提供可靠的过程质量保障。
On the basis of investigation and comprehensive analyzing of present eonditition of Chinese processing product of spices, the authors systematically study Chinese processing system of spices, according to standardization principle and research method of standard system. By means of 3 - D coordinate, this paper shows the relationship among arrangement, product class and essential factor of course, 262 items of spice standard in system table providing reliable quality quarantee for spice processing.
出处
《中国野生植物资源》
2005年第6期7-9,25,共4页
Chinese Wild Plant Resources
基金
国家科技攻关计划<农产品加工标准体系研究与构建>子专题<香辛料产品体系研究与构建和计划指南>(2001BA501A15-X-Y)
关键词
香辛料
加工
标准体系
Spices
Process
Standard system
