摘要
运用HACCP原理,通过对平菇酱的生产工艺过程进行危害分析,研究和探讨了平菇酱生产过程中的关键控制点并指出了相应的监控方法和纠偏措施,提高了产品质量。
The paper studied the essential control points during the producing process of mushroom sauce and pointed out the corresponding control methods and corrective measures to improve pro-duction quality,by using the HACCP principles and analysising the hazard in producing the mush-room sauce.
出处
《中国调味品》
CAS
北大核心
2009年第1期111-113,共3页
China Condiment
