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| Application of HACCP in the Production of Taiwan Fried Sausage |
| SUN Lingxia;ZHANG Qiuhui;GAO Xiaoping;WU hangbin |
| College of Food Science and Technology, Henan Agricultural University, Zhengzhou 450002) |
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Abstract Abstract: According to the principle of HACCP, the critical control points(CCPs) in the production of Taiwan fried sausage and the corresponding monitor methods were established. So the hazard factors in the production were decreased to the undermost level and the quality of Taiwan fried sausage was effectively improved.
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2010, Vol. 24 
