Application of HACCP System in Yoghourt Production

doi:10.3969/j.issn.0254-5071.2001.01.013

QIAN Cai-Hong;CHEN Jiu-Wu;CHEN Fu-Sheng;ZHAO Shan

China Brewing ›› 2001, Vol. 20 ›› Issue (1) : 32-34.

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China Brewing ›› 2001, Vol. 20 ›› Issue (1) : 32-34. DOI: 10.3969/j.issn.0254-5071.2001.01.013

Application of HACCP System in Yoghourt Production

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This paper discusses factors that effects quality of yoghurt,as index with bacteria.HACCP application in yoghurt production to prevent from bacterial pollition,thus increase the producer quality and edible safe.

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HACCP / yoghurt / quality

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QIAN Cai-Hong;CHEN Jiu-Wu;CHEN Fu-Sheng;ZHAO Shan. Application of HACCP System in Yoghourt Production[J]. China Brewing, 2001, 20(1): 32-34 https://doi.org/10.3969/j.issn.0254-5071.2001.01.013

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Published
2001-01-15
Issue Date
2012-11-06

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