深圳市鲜湿米粉产品执行标准现状分析  

Status Analysis of Fresh Rice Noodle Standards in Shenzhen City

作　　者：俞伟儿 赖巧凤 YU Wei’er;LAI Qiaofeng(Shenzhen Academy of Metrology&Quality Inspection,Shenzhen 518000,China)

机构地区：[1]深圳市计量质量检测研究院,广东深圳518000

出　　处：《现代食品》2022年第6期57-61,共5页Modern Food

摘　　要：本文对我国米粉行业中各执行标准进行分析对比,结合目前深圳市鲜湿米粉现行标准中所涉及的各项指标,对目前深圳市鲜湿米粉标准中存在的问题进行梳理,为鲜湿米粉标准的进一步完善和研究提供参考。This paper analyzes and compares various implementation standards in my country’s rice noodle industry,combined with the indicators involved in the current standards of fresh and wet rice flour in Shenzhen, combs the problems existing in the current standards of fresh and wet rice flour in Shenzhen, so as to provide reference for further improvement and research.

关 键 词：鲜湿米粉 执行标准 现状 

分 类 号：TS213.3[轻工技术与工程—粮食、油脂及植物蛋白工程]