摘要
在肉灌肠生产过程中,按工艺要求进行检验,是保证产品质量的关键。本文详细阐述了灌肠的技术要求和质检要点。
Simultaneously inspection at each step of sausage processing according to pre-set require ments is the key points assuring the products'quality.The technical requirements and critical points for inspection during sausage production were detailed in this article.
出处
《肉类研究》
2001年第4期27-28,22,共3页
Meat Research
