食品科学 ›› 2000, Vol. 21 ›› Issue (12): 54-56.
• 工艺技术 • 上一篇 下一篇
车芙蓉, 李江阔, 岳喜庆
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CHE Fu-Rong, LI Jiang-Kuo, YUE Xi-Qing
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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。
关键词: 工艺流程, 关键点, 栅栏, 栅栏技术, 货架期
Abstract: 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.
Key words: Technological process Critical control point Barrier technology Shelf life Barri, ；
车芙蓉, 李江阔, 岳喜庆. 肉制品加工中关键控制点确定及栅栏技术应用的研究[J]. 食品科学, 2000, 21(12): 54-56.
CHE Fu-Rong, LI Jiang-Kuo, YUE Xi-Qing. Studies on Defining the Critical Control Points and the Barrier Technology Application in the Meat-product Processing[J]. FOOD SCIENCE, 2000, 21(12): 54-56.
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