HACCP在西红柿肉类复合灌肠加工中的应用研究

doi:10.7506/rlyj1001-8123-200908012

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Abstract In this paper,HACCP(hazard analysis and critical control point)technology was applied in sausage compound with tomato processing to control safety of products.The result showed that the quality and safety of sausage compound tomato products were improved widely.

Key words： food safety HACCP compound sausage

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TS201.6

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	LI Suyun
	ZONG
	WEI
	LI Changwen

Cite this article:

LI Suyun,ZONG,WEI, et al. Study on HACCP Systerm Implied in Sausge Compound with Tomato Process[J]. Meat Research, 2009, 23(8): 48-50.

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https://www.rlyj.net.cn/EN/10.7506/rlyj1001-8123-200908012 OR https://www.rlyj.net.cn/EN/Y2009/V23/I8/48

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