安徽农业科学2012，Vol.40Issue(20)：10603-10605,3.
压榨花生油生产过程中HACCP安全体系的构建研究
Construction of the HACCP Security System in Pressing Peanut Oil
摘要
Abstract
In order to control the quality of peanut oil during its production and improve its safety,the hazard analysis critical control point ( HACCP) principle was adopted to analyze the hazards in oil production, the significant hazards and critical control points were determined,the critical limits for the key control points were proposed,and effective control and correction measures were presented,which guaranteed the quality and edible safety of peanut oil.关键词
危害分析与关键控制点/花生油/食品安全Key words
HACCP/ Peanut oil/ Food safety分类
农业科技引用本文复制引用
刘晓丽,吴克刚,柴向华,于泓鹏,段雪娟..压榨花生油生产过程中HACCP安全体系的构建研究[J].安徽农业科学,2012,40(20):10603-10605,3.基金项目
广东省自然科学基金项目(10451009001004396) （10451009001004396）
广东省科技计划农业攻关项目(2010B020312014,2011B020310009). （2010B020312014,2011B020310009）
