摘要
通过分析某肉制品厂的肉干制品生产过程中可能存在的潜在危害,采用HACCP体系的基本原理确定了相应的关键控制点及关键限值,并制定了相应的预防和控制措施,有效提高了肉制品的质量控制水平。
Potential hazards in charqui processing were analyzed. Critical control points were determined according to the judging tree principle. Limitation values for critical control points were set according to preliminary experiments and references. Precaution and control measures for each step in charqui processing were applied and safety and quality of charqui products were improved.
出处
《食品研究与开发》
CAS
北大核心
2008年第7期150-152,共3页
Food Research and Development
