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中文
Meat Research
2007
,
Vol. 21
Issue (5)
: 8-12
DOI
: 10.7506/rlyj1001-8123-200705003
Practical Technology
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Application of HACCP System in320g ROAST SAUSAGE Production
Zhou Benqian;Wang Pengxu
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Zhou Benqian
Wang Pengxu
Cite this article:
Zhou Benqian,Wang Pengxu. Application of HACCP System in320g ROAST SAUSAGE Production[J]. Meat Research, 2007, 21(5): 8-12 https://doi.org/10.7506/rlyj1001-8123-200705003
URL:
https://www.rlyj.net.cn/EN/10.7506/rlyj1001-8123-200705003
OR
https://www.rlyj.net.cn/EN/Y2007/V21/I5/8
[1]
FENG Lina, LIU Qiongxia, GUO Yongyi, MA Hongling, SHENG Shujing.
Effect of Pan-Frying and Oven-Baking on Nutritional Value of Lipids in Snakehead (Ophiocephalus argus) Flesh
[J]. Meat Research, 2026, 40(4): 41-46.
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2007, Vol. 21 Issue (5): 8-12 DOI: 10.7506/rlyj1001-8123-200705003
