摘要
为提高树莓酒的卫生质量 ,运用HACCP对其生产工艺进行危害分析 ,确定工艺流程中的各个关键环节控制点 ,采取适宜措施 ,以确保产品的安全与卫生 。
In order to improve the hygienic quality of bramble wine,the HACCP system was adopted in the hazard analysis of the processing,and ascertain the critical control points of technics flow,and adopt correlating measures to insure the safery and hygienic quality of products.So carrying out HACCP can set up a model of management in enterprises of brewage wine.
出处
《酿酒》
CAS
北大核心
2004年第4期104-106,共3页
Liquor Making
