Abstract：Abstract: According to the principle of HACCP, the critical control points(CCPs) in the production of Taiwan fried sausage and the corresponding monitor methods were established. So the hazard factors in the production were decreased to the undermost level and the quality of Taiwan fried sausage was effectively improved.
孙灵霞；张秋会；高晓平；吴航宾. HACCP在台式烤肠生产中的应用[J]. 肉类研究, 2010, 24(4): 29-31.
SUN Lingxia;ZHANG Qiuhui;GAO Xiaoping;WU hangbin. Application of HACCP in the Production of Taiwan Fried Sausage. Meat Research, 2010, 24(4): 29-31.
2010, Vol. 24 
