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| Hurdle Effect and Optimizing Processing of Fermented Sausage |
| Wang Wei |
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Abstract The antiseptic and keeping quality theory of huddle effect is introduced,the practical application of huddle effect in the process of processing fermented sausage and storage is illustrated as well Integrating management law of HACCP to carry out optimized technique,new products will be made finally guided by market
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2003, Vol. 17 
