摘要
运用HACCP管理体系的基本原理分析腌渍鱼片加工工艺中潜在的危害及控制措施,确定关键控制点,建立HACCP质量管理体系。
Basic principles of HACCP （Hazard Analysis and Critical Control Point）quality control system were applied to analyze the potential hazard and control measures in the processing of pickled fish, the critical control points were determined, and a HACCP quality control system was established .
出处
《食品研究与开发》
CAS
北大核心
2016年第23期184-188,共5页
Food Research and Development
基金
国家质检总局科技计划项目(2014IK100)
