摘要
介绍了屋顶纸盒包装热灌装番茄汁加工全过程中HACCP体系的建立,研究和讨论了屋顶纸盒热灌装番茄汁加工的HACCP系统的核心部分——危害分析及关键控制点(CCP),为番茄汁质量安全控制奠定基础。
Introduced the process of setting up the HACCP system of roof-paper packaging hot-filled tomato juice. The hazard analysis and critical control point in the roof paper packaging hot-filled tomato juice HACCP system is researched, The research made the basement on forming the quality safety assurance system of the tomato juice in this article.
出处
《保鲜与加工》
CAS
2006年第6期46-48,共3页
Storage and Process
基金
缅甸第一工业部番茄汁加工合作项目(2004-09C3)
