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中文
Meat Research
2003
,
Vol. 17
Issue (2)
: 42-43
DOI
: 10.7506/rlyj1001-8123-200302018
Meat Safety
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The Application of HACCP in Roast Pork Sausage
Li Fenghua
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Abstract
The method and process of implementing HACCP programme in the process of making roast pork sausage are introduced.
Key words
：
HACCP
GMP
SSOP
:
TS251.6
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Li Fenghua
Cite this article:
Li Fenghua. The Application of HACCP in Roast Pork Sausage[J]. Meat Research, 2003, 17(2): 42-43.
URL:
https://www.rlyj.net.cn/EN/10.7506/rlyj1001-8123-200302018
OR
https://www.rlyj.net.cn/EN/Y2003/V17/I2/42
[1]
DU Liu, QIU Wenxing, LIU Dongyin, XIONG Guangquan, QIAO Yu, WANG Lan, WANG Chao.
Effects of Different Cooking Methods on the Physicochemical Properties and Flavor of Crawfish (Procambarus clarkia)
[J]. Meat Research, 2023, 37(5): 49-56.
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2003, Vol. 17 Issue (2): 42-43 DOI: 10.7506/rlyj1001-8123-200302018
