低温肉制品加工过程中的卫生质量控制 |
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引用本文: | 邓代君. 低温肉制品加工过程中的卫生质量控制[J]. 粮食流通技术, 2016, 0(18): 30-31. DOI: 10.16736/j.cnki.cn41-1434/ts.2016.18.011 |
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作者姓名: | 邓代君 |
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作者单位: | 新疆轻工职业技术学院,新疆 乌鲁木齐,830021 |
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摘 要: | 低温肉制品从原料到产出要经过多道程序,需经历一个很长的周期,在这个时间内,很容易出现质量问题,所以对低温肉制品加工过程中的卫生进行质量控制显得至关重要。本文对低温肉制品中的卫生质量控制进行深入分析,以期提升低温肉制品的安全性。
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关 键 词: | 低温 肉制品 加工 卫生质量 |
Hygienic Quality Control in Low Temperature Meat Processing |
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Abstract: | Low temperature meat products in the process of production to output to go through a multiple process, which go through a long period of time, it is easy to has quality problems during this time, so for low-temperature meat processing in the process of health quality control is very important. In this paper, low-temperature meat products in the health quality control conducted is analysed in order to enhance the safety of low-temperature meat products. |
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Keywords: | Low temperature Meat products Processing Hygienic quality |
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