摘要
在低盐固态发酵酱油生产过程控制GMP的基础上运用HACCP原理 ,选择关键控制点 ,制订相应的控制标准、监控程序和纠偏措施 。
The research on the basis of fermentation soy GMP by using the theory of HACCP and the related methods were made.The relevant control standards,control programmes and measures of rectifying a deviation were put into practical use and proved effective.
出处
《食品与机械》
CSCD
1999年第6期34-35,共2页
Food and Machinery
