现代食品科技2012，Vol.28Issue(12)：1826-1828,1845,4.
冻干杏鲍菇HACCP质量控制体系的建立与应用
Construction and Application of HACCP System for Freeze-dried Pleurotus eryngii
摘要
Abstract
To ensure product quality, stability and controllability of freeze-dried Pleurotus eryngii, four critical control points were identified based on the importance and hazard analysis of freeze-drying processing technology of Pleurotus eryngii throughout the product quality system. Preventive measures for adaptation were suggested to improve the quality and safety of freeze-dried products of Pleurotus eryngii, and provide a reference for quality management and control of other freeze dried foods.关键词
冻干/杏鲍菇/HACCP体系/关键控制点Key words
freezing and drying/ Pleurotus eryngii/ HACCP system/ critical control point (CCP)引用本文复制引用
惠俊爱,刘念..冻干杏鲍菇HACCP质量控制体系的建立与应用[J].现代食品科技,2012,28(12):1826-1828,1845,4.基金项目
华南理工大学自然科学基金(x2hjE5090550) （x2hjE5090550）
