摘要
运用HACCP原理,结合海南山柚油加工工艺,对影响海南山柚油中苯并(α)芘含量的因素进行分析,并确定了关键控制点、关键限值、监控措施及纠偏措施等,确保海南山柚油中苯并(α)芘含量处于国家规定的安全范围之类。
Using the principle of HACCP and combining Hainan Shanyou oil processing technology, the influence factors of benzo（α）pyrene content in Hainan Shanyou oil was analyzed and the critical control points, critical limits, monitoring measures and corrective measures were determined. All of that ensures that benzene（α）pyrene content in Hainan Shanyou oil is within the scope of security stipulated by the state.
出处
《粮食与食品工业》
2016年第5期18-21,25,共5页
Cereal & Food Industry
基金
海南省科研院所技术开发专项(项目编号:KYYS-2014-05)
