摘要
通过对广式腊味生产厂从原材料到成品的各个工序卫生状况的检测,进行了广式腊味生产过程的危害分析,指出了关键控制点,并提出了在广式腊味生产中实施HACCP计划的细则。
The hazard and critical control point in the cantonese sausage products were analyzed by detecting the hygiene conditions in all the processing procedures. And the rules of the HACCP for the Cantonese sausage production were also put forward in detail.
出处
《现代食品科技》
EI
CAS
2010年第7期736-738,752,共4页
Modern Food Science and Technology
