摘要
对黄圃腊味进行了概述,包括其定义和发展状况,重点探讨了黄圃腊味的生产工艺,常见质量安全问题和质量监控,最后提出了黄圃腊味的发展对策。
An overview of Huangpu cured meat was introduced, including its definition and development. Its productive technology and common control of quality and safety problems were emphasized and its development was proposed finally.
出处
《粮食与食品工业》
2011年第6期31-33,共3页
Cereal & Food Industry
关键词
黄圃腊味
生产工艺
控制指标
Huangpu cured meat, productive technology
control index
