HACCP与冷却肉加工技术

doi:10.7506/rlyj1001-8123-200301005

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Abstract The concept and principle of HACCP as well as its application in chilled meat are both detailed,some different ways of chilling techniques are introduced in this article.

Key words： HACCP chillde meat food safety

PACS:

TS251

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https://www.rlyj.net.cn/EN/10.7506/rlyj1001-8123-200301005 OR https://www.rlyj.net.cn/EN/Y2003/V17/I1/16

[1]	LIANG Weiwei, BIAN Chun, PAN Nan, XIA Xiufang. Research Progress on Visual Intelligent Labels for Monitoring the Freshness of Chilled Meat[J]. Meat Research, 2026, 40(3): 91-103.