枇杷果酒生产的HACCP原理应用

基金项目:

福建省科技厅重大专项专题(2004NZ02-3)

详细信息

The application of HACCP principle in loquat wine production

1.
Institute of Agricultural Engineering Technology, Fujian Academy of Agricultural Sciences, Fuzhou, Fujian 350013, China;
2.
Agricultural Products Process Research Centre, Fujian Academy of Agricultural Sciences, Fuzhou, Fujian 350013, China

摘要: 根据枇杷果酒的生物酿造特点,运用HACCP原理对其生产工艺进行危害分析,确定工艺流程中各个关键环节的控制点,采取适宜措施,以提高枇杷酒产品的卫生质量和安全性。
- 枇杷酒 /
- 生物酿造 /
- HACCP原理 /
- 应用
Abstract: According to the biologic brewing characteristics for loquat wine,we analyzed the hazard in the production technology with HACCP principle,ascertained the critical control points of technical flow,adopted feasible ways to enhance sanitary quality and safety of loquat wine.
- loquat wine /
- biologic brewing /
- HACCP principle /
- application

王历.HACCP在食品卫生监督中的运用[J].中国卫生事业管理,2000,(3):182.