Abstract：The concept is about the related information of the HACCP,the decides of the haz ard analysis,critical points in the cutting process;and the sets of the plan f or HACCP.
姜华. HACCP在分割肉加工中的应用[J]. 肉类研究, 2002, 16(4): 38-40 https://doi.org/10.7506/rlyj1001-8123-200204015
Jiang Hua. Application of HACCP for the Process of Cut Meat. Meat Research, 2002, 16(4): 38-40 https://doi.org/10.7506/rlyj1001-8123-200204015
2002, Vol. 16 
