摘要
为了提高魔芋胶产品质量和安全性,对魔芋胶生产过程进行危害分析(HA),找出生产过程控制的关键点(CCP),并确定各CCP的控制标准、监控程序和纠偏措施,以期将生产加工过程中危害因素降到最低限度。
In order to improve the quality and safety of Konjac gum,the potential hazard factors that would affect the product quality in processing of konjac gum are discussed.Critical control points in the production process are identified and the critical limits,supervise procedure and correct measures are established to lower the unfavorable factors in the production process to the lowest degree.
出处
《安徽农业科学》
CAS
北大核心
2011年第7期4049-4051,共3页
Journal of Anhui Agricultural Sciences
基金
曲靖市地方特色食品研究所项目
