文章基本信息

标题：Quality Control of Pastry Products using the HACCP Method
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作者：M. Panfiloiu ; M.C. Cara ; D.M. Perju 等
期刊名称：Universitatea Politehnica din Timisoara. Buletinul Stiintific. Seria Chimie si Ingineria Mediului
印刷版ISSN：1224-6018
出版年度：2011
卷号：56(70)
期号：01
出版社：Universitatea Politehnica din Timisoara
摘要：HACCP is a procedure that companies have to apply in order to protect the quality of food products. The purpose of this paper is to describe the critical points in which hazard can come to light in the production process, the evaluation and the measures applied to prevent and control these critical points. This method is applied to all the technological processes in order to obtain the pastry products without yeasts.
关键词：pastry products, hazard analysis, critical control points