摘要
概述了氯丙醇 (3-MCPD ,1,3-DCP)污染物在调味品的污染状况 ,综合了世界各地区根据危险性评估结果 ,所制定的降低酱油、HVP氯丙醇污染的危险性管理措施。
This paper reviewed the contamination of the new food contaminant-chloropropanols in some countries and regions.The main risk management measures around the world,which depended on the current risk assessment,were also summed up in the paper.
出处
《中国调味品》
CAS
北大核心
2003年第8期14-19,28,共7页
China Condiment
关键词
调味品
氯丙醇
污染状况
危险性管理
酱油
危险性评估
monoch1oro-1,2-propanedio1
3-MCPD,ch1oropropano1s
1,3-DCP
risk management
risk assessment
contamination
