巴氏杀菌调理食品及其品质控制关键技术  

Pasteurization prepared food and its quality control technology

作　　者：张瑞宇[1] 

机构地区：[1]重庆工商大学包装与食品工程系,400033

出　　处：《食品与机械》2002年第5期9-11,共3页Food and Machinery

摘　　要：归纳性地介绍了在食品工业发展进程中出现的四种调理食品的显著特点 ,对其卫生安全性的重要保证措施———灭菌作了一定的理论分析 。The marked characteristics of four kinds of prepared food in the developing progress of food industry are introduced.The sterilization which is the important guarantee measure for the wholesomeness of the prepared food has been analyzed theoretically and the quality control technology of the newly prepared food treated by pasteurization is expounded.

关 键 词：调理食品 巴氏灭菌 卫生安全性 品质控制 

分 类 号：TS205[轻工技术与工程—食品科学]