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为了加强我县糕点生产的卫生管理,以提高其卫生质量,确保消费者的身体健康,我们对1989—1993年第一季度与第三季度我县糕点中酸价及过氧化值指标结果进行了重点分析,其结果下:1 方法与标准1.1检验依据:采用食品卫生检验方法理化部分GB5009.56—85《糕点卫生标准的分析方法》。
In order to strengthen the sanitary management of our county’s cakes production in order to improve its hygienic quality and ensure the health of consumers, we conducted a survey on the indicators of acid value and peroxide value of our cakes during the first and third quarters of 1989-1993 Key analysis, the results under: 1 methods and standards 1.1 test basis: the method of food hygiene test physical and chemical GB5009.56-85 “pastry hygiene standards analysis.”