设立葡萄酒农残限量的必要性和可行性分析

被引：15

作者：

王亚钦 ^{[1
]}

许建军 ^{[2
]}

石英 ^{[1
]}

吴广枫 ^{[1
]}

机构：

[1] 中国农业大学食品科学与营养工程学院

[2] 中国标准化研究院

来源：

中外葡萄与葡萄酒 | 2011年 / 03期

关键词：

葡萄酒; 标准; 农药残留; 最大残留限量;

D O I：

10.13414/j.cnki.zwpp.2011.03.019

中图分类号：

TS262.6 [葡萄酒、香槟酒]; F426.82 [];

学科分类号：

100403 [营养与食品卫生学];

摘要：

本文介绍了我国葡萄酒质量管理标准的发展概况,从原料和加工工艺两方面分析了葡萄酒中农药残留的来源,论述了设立葡萄酒中的农药残留限量标准的必要性以及设立标准的可行性。

引用

页码：76 / 80

页数：5

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