Application of HACCP System in the Export of Russian Pickled Cucumbers

doi:10.3969/j.issn.1673-1689.2013.11.015

Home > Archive>Volume 32, Issue 11, 2013 >1212-1217. DOI:10.3969/j.issn.1673-1689.2013.11.015

Application of HACCP System in the Export of Russian Pickled Cucumbers
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                        10.3969/j.issn.1673-1689.2013.11.015
                    
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                        [cstr]
                    
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In order to provide reference for the production quality and safety control of pickled cucumbers in exported Central Asia and Russia,according to the international advanced system of HACCP quality management each link of major hazards in the Russian pickled cucumbers canned production was analysed. The results showed that the four processes including bottling,juice,capping,sterilizing were determined as critical control points(CCP). Moreover,the corresponding control measures were raised.

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SUN Li, SHEN Ai-bin, LUO Qian. Application of HACCP System in the Export of Russian Pickled Cucumbers[J]. Journal of Food Science and Biotechnology,2013,32(11):1212-1217.

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Online: June 17,2014
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