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中文
Meat Research
2000
,
Vol. 14
Issue (2)
: 42-43
DOI
: 10.7506/rlyj1001-8123-200002020
Quality Control
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Dividing of Different Areas and Microbiological Control for Meat Processing
Zhang Junyong
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Abstract
In this article,the requirements for dividing different meat processing areas as well as standards for microbiological control are discussed.
Key words
：
meat processing,operation area
microbiology
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https://www.rlyj.net.cn/EN/10.7506/rlyj1001-8123-200002020
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https://www.rlyj.net.cn/EN/Y2000/V14/I2/42
[1]
ZUO Yao, ZHU Lianxu, LU Hongzhao, REN Hongqiang, WANG Ling, WANG Shanshan, WU Guofei, ZHANG Tao.
Changes in Microbial Composition and Diversity during the Production of Zhenba Bacon
[J]. Meat Research, 2023, 37(5): 1-10.
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2000, Vol. 14 Issue (2): 42-43 DOI: 10.7506/rlyj1001-8123-200002020
