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

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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]	CHEN Jiaci, XIAO Bin, ZHONG Ke, CHEN Ailiang. Progress in the Application of Microfluidics in Meat Quality and Safety Detection[J]. Meat Research, 2023, 37(3): 51-59.