摘要
在肉制品加工中通过对原料、辅料及加工工艺流程中微生物消长情况的研究，制定出相应的关键控制点（CCP）并应用栅栏技术控制微生物，延长产品货架期。
The microbial diminution and growth occurred in the meat-product processing,especially in the material,ingredients and the technological process.We designed corresponding critical control points (CCP).Such and barrier technology is applied to control the growth and spread of microbes,so that the shelf life will be extended.
出处
《食品科学》
EI
CAS
CSCD
北大核心
2000年第12期54-56,共3页
Food Science
关键词
栅栏技术
货架期
肉制品加工
关键控制点
Technological process Critical control point Barrier technology Shelf life Barri|
