摘要
干制香菇在其加工和贮存过程中容易发生现霉变和生虫,常有农药、SO2残留存,危害消费者的健康。应用HACCP原理,对干制香菇生产进行危害分析和确立关键控制点,采取防止措施,提高了干制香菇的质量。
Dried xianggu mushroom are easy to mildew and to be insect pest and it contains pesticide and sulphur dioxide whichare harmful to the costumers health. In according to HACCP, the all hazard factors were analyzed and critical control point wereset up to dried xianggu mushroom, and then the quality of productions were improved by preventive measures.
出处
《食品科学》
EI
CAS
CSCD
北大核心
2004年第4期206-209,共4页
Food Science
