HACCP在西式烟熏香肠中的应用

doi:10.7506/rlyj1001-8123-201002013

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Abstract Abstract:In order to guarantee the quality of the western smoking sausage, the paper analyzed potential hazards according to its processing, and identified critical control points, and established the methods,which can guarantee the safety of the western smoked sausage.

Key words： Key words: western smoked sausage hazards analysis critical control point

Received: 30 June 2017

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TS201.6

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	Articles by authors
	CHEN Hongmei
	ZHANG Bin

Cite this article:

CHEN Hongmei,ZHANG Bin. The Application of HACCP in the Western Smoking Sausage[J]. Meat Research, 2010, 24(2): 49-52.

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https://www.rlyj.net.cn/EN/10.7506/rlyj1001-8123-201002013 OR https://www.rlyj.net.cn/EN/Y2010/V24/I2/49

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