The application of HACCP principle in loquat wine production
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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。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.
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Key words:
- loquat wine /
- biologic brewing /
- HACCP principle /
- application
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[1] 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.
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