陈保, 姜东华, 罗正刚, 张怀志. HACCP体系在普洱茶加工中的应用[J]. 云南大学学报(自然科学版), 2011, 33(S2): 448-452.
引用本文: 陈保, 姜东华, 罗正刚, 张怀志. HACCP体系在普洱茶加工中的应用[J]. 云南大学学报(自然科学版), 2011, 33(S2): 448-452.
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CHEN Bao, JIANG Donghua, LUO Zhenggang, ZHANG Huaizhi. The application of HACCP system in the processing of Puer tea[J]. Journal of Yunnan University: Natural Sciences Edition, 2011, 33(S2): 448-452.
Citation: CHEN Bao, JIANG Donghua, LUO Zhenggang, ZHANG Huaizhi. The application of HACCP system in the processing of Puer tea[J]. Journal of Yunnan University: Natural Sciences Edition, 2011, 33(S2): 448-452.
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HACCP体系在普洱茶加工中的应用

The application of HACCP system in the processing of Puer tea

    摘要
  • 摘要: 主要探讨了HACCP体系在普洱茶加工中的应用，对普洱茶加工过程中各个环节可能造成的危害进行分析，进而确定关键控制点，关键限值，并建立监测方法和纠偏措施，从而为HACCP体系在普洱茶加工中的应用提供理论依据.

     

    Abstract: This paper mainly discussed the application of HACCP system in the processing of Puer tea,and analyzed the possible hazards during Puer tea processing.The critical control point,critical limits,monitoring methods and corrective measures were determined,in order to provide reference to the application of HACCP system in Puer tea processing.

     

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