摘要
通过对风险评估、风险管理和风险交流过程的阐述介绍了食品安全风险分析的原理和方法。以酱油中三氯丙醇的风险分析为例,简要说明了食品安全风险分析的应用。
The principle and method of food safety risk analysis were introduced by the presentation of risk assessment, risk management and risk communication. The application safety risk analysis on 3-MCPD in soy sauce was given.,
出处
《中国调味品》
CAS
北大核心
2006年第9期4-8,共5页
China Condiment
基金
国家质量检验检疫总局基金
关键词
风险分析
原理与应用
三氯丙醇
risk analysis
principle and application
3-MCPD detailed of food
