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烤鳗加工过程中的HACCP研究 被引量:2

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摘要 关键控制点系统是防止和消除食品中有害物质和致病微生物污染的有效的质量保证体系。本研究介绍了关键控制点、临界参数、控制措施在烤鳗加工过程的应用,在生产中具有实用价值。
出处 《肉品卫生》 1999年第7期21-22,共2页
关键词 烤鳗 工艺 HACCP
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