摘要
为确保食品安全,提高可可粉固体饮料的产品质量,应用HACCP原理,对可可粉固体饮料生产过程中进行危害分析(HA),确定关键控制点(CCP),并制定和采取预防措施,是保证可可粉固体饮料产品质量的有效方法。
In order to ensure food safety and enhance cocoa solid drink product quality,applying HACCP system to process hazard analysis during cocoa solid drink production and determine critical control point,and to take preventive measures was an effective way to ensure cocoa solid drink product quality.
出处
《食品研究与开发》
CAS
北大核心
2012年第5期204-206,共3页
Food Research and Development
